Scallion Crepes

Name: Scallion Crepes
Yield: Makes About Sixteen 4-inch Crepes
Ingredients: ½ teaspoon salt; 2 large eggs; ½ teaspoon sugar; 1 cup unbleached (all-purpose) flour; ¾ cup milk; 3 tablespoons very finely chopped trimmed scallion greens; Nonstick cooking oil spray, melted butter, or more sesame oil for oiling the crêpe pan; 1 tablespoon Asian (dark) sesame oil

Preparation info

Makes About
Sixteen 4 inch
Crepes

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

These crêpes are much more delicate than Peking pancakes or tortillas. You can make them up to twenty-four hours ahead and store them wrapped in plastic in the refrigerator.

Ingredients

2 large eggs
½ teaspoon sugar
½ teaspoon salt

Dinner

Method

Place the eggs, sugar, and salt in a bowl and whisk until the sugar and salt dissolve. Whisk in the milk and ½ cup of water to blend well, then add the flour and whisk just to mix. If the batter looks lumpy, strain it into another bowl. Whisk in the scallions and sesame oil.