Scallion Crepes

1. 1

   Place the eggs, sugar, and salt in a bowl and whisk until the sugar and salt dissolve.

2. 2

   Whisk in the milk and 1/2 cup of water to blend well, then add the flour and whisk just to mix.

3. 3

   If the batter looks lumpy, strain it into another bowl.

4. 4

   Whisk in the scallions and sesame oil.

5. 5

   The batter should be the consistency of heavy cream.

6. 6

   If it is too thick, thin it with a little more water.

7. 7

   Lightly spray a 5-inch crepe pan with oil (or brush it with a little butter or more sesame oil) and heat over medium heat (when the pan is hot enough, a drop of water placed in it will evaporate in 2 to 3 seconds).

8. 8

   Off the heat, add 2 tablespoons of the crepe batter to the pan all at once.

9. 9

   Gently tilt and rotate the pan to form a thin 4-inch round crepe.

10. 10

    Return the pan to the heat and cook the crepe until lightly browned on both sides, 1 to 2 minutes per side, turning with a spatula.

11. 11

    As the crepes are done, stack them on top of one another on a plate.

12. 12

    For best results, spray the pan lightly with oil between crepes.

* Per serving · 4 servings · Values may vary.

No additional tips available.