Usuyaki Tamago (Japanese Egg Crepes)

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   ["1. In a bowl, lightly beat the eggs together with a whisk. Add the sugar, water, and season with the salt. Pour the egg batter through a fine mesh sieve (to get rid of any lumps so that your batter will cook evenly).", "2. Heat a skillet over low-medium heat and brush the skillet with a small amount of vegetable oil. Reduce the heat to low and pour a small amount of the egg batter (roughly 1/4 to 1/5 of the batter) into the skillet and quickly swirl it around by tilting the skillet in all directions until it coats the bottom of the skillet evenly. The crepe will cook very quickly, so watch it carefully to prevent it from burning. When the edges are dry and the middle is just set, loosen the edges with a spatula or chopstick and then turn the crepe over and let the other side cook for about 10 seconds to help it ""dry out"

* Per serving · 4 servings · Values may vary.