Thinly slice the green onions into rounds.

Prepare the sauce by combining oyster sauce, soy sauce, vinegar, honey, and sesame oil in a bowl.

In a separate bowl, whisk together bread flour, cake flour, katakuriko, water, and salt until smooth and lump-free.

Mix half of the sliced green onions into the batter.

Heat a skillet over low heat (no oil needed initially).

Pour half of the batter onto the hot skillet.

Spread the batter thinly and evenly across the skillet surface.

Cook over very low heat until the crepe is lightly browned on one side.

Flip the crepe and cook the other side until lightly browned.

Remove the cooked crepe from the skillet and set aside on a plate.

Repeat steps 5-9 with the remaining batter to make another crepe.

Beat the eggs in a bowl and mix in the remaining green onions.

Heat some oil in the skillet.

Pour half of the egg mixture into the hot skillet.

While the egg is still slightly wet, place a crepe on top of the egg.

Once the egg solidifies, flip the crepe and egg together.

Cook for approximately 30 seconds.

Roll up the crepe and egg tightly.

Transfer the rolled crepe to a cutting board and cut it into 6 equal pieces.

Serve the cut crepe pieces on a plate.

Repeat steps 12-19 with the remaining egg mixture and crepe.

Serve with the prepared sauce for dipping.

Enjoy with ketchup or gyoza sauce if desired.

Optional: Add your favorite toppings like cheese, bacon, corn, or tuna to the crepe during step 16.