Cut bitter melon in half lengthwise. Using a spoon, scoop out and discard white pith and seeds. Slice melon into 3/8-inch thick half moons and toss with salt. Set aside for a few minutes.
Soak salted turnips in enough water to cover for 5 minutes. Drain and coarsely chop. Add beaten eggs together with green onions and goji berries.
Squeeze out excess water from bitter melon and add to egg mixture.
In a non-stick skillet, heat oil over medium high heat. Add enough egg mixture to form a thin round. Let crepe cook without stirring, until bottom is golden, about 3 – 4 minutes. Flip over and cook other side. Repeat with remaining egg mixture.
Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.