In a small mixing bowl, combine bread flour and corn starch.

Add water and a pinch of salt, then mix well.

Let the batter rest for 10 minutes.

In a separate bowl, beat 1 egg with 1/4 teaspoon of sesame oil, 1 tablespoon of water, a pinch of salt, and a heaping tablespoon of chopped scallions.

Heat a non-stick pan on medium heat and lightly oil.

Stir the batter again and add a third of the batter (about 1/2 cup) to the pan.

Swirl the pan to coat the bottom with a thin layer.

Cook the crepe until the top is set and the edges pull away from the pan.

Flip the crepe onto a plate and slide it back onto the pan, cooked side up.

Pour the egg mixture on top of the crepe and spread it out with a spatula, avoiding the edges.

Cook until the egg is mostly set, then flip the crepe.

Cook for 10-20 seconds and then flip the crepe egg side up onto a plate or cutting board.

Quickly roll the crepe into a long, rectangular roll.

Cut into sections and serve hot with soy paste and/or sweet chili sauce.