Recipes for the pancakes traditionally served with Peking duck are frighteningly complicated. I cheat and make a simple crêpe batter flavored with a little sesame oil. To make these small pancakes, you need a 6- or 8-inch sauté pan, preferably nonstick or seasoned cast iron. If you want a cheap but effective pan, buy a cast-iron skillet at a hardware store. With a little practice and enough pans, you can make more than one crêpe at a time.