1.
For the crepes, whiz the flour, milk and egg in a food processor or blender until smooth. Add the butter, then process to combine. Transfer to a jug, then cover and stand for 30 minutes at room temperature.
2.
Meanwhile, half-fill a small saucepan or deep-fryer with sunflower oil and heat to 180°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Fry wonton wrappers, one at a time, for 30 seconds (turning once) until crisp, then carefully remove with tongs or a slotted spoon and drain on paper towel. When cool enough to handle, break into large pieces.
3.
Heat a 20cm non-stick frypan or crepe pan over medium heat. Lightly grease pan with melted butter or oil spray. Pour 50ml (2 1/2 tablespoons) crepe mixture in the pan, tilting to coat the base. Cook for 1 minute or until golden, then flip the crepe over.
4.
Crack an egg onto the crepe, then use a spatula to gently break up the egg and smear it over the surface of the crepe. Sprinkle with some spring onion and fried wonton wrapper. Fold the crepe in half, then smear 1 teaspoon hoisin over the top and sprinkle with some of the chilli. Finally, fold in half again to form a triangle. Remove from the frypan and keep warm while you make remaining pancakes. Just before serving, drizzle with extra hoisin, if desired, and top with extra spring onion.