Scallion Crepes

Preparation info
  • Makes About

    Sixteen 4 inch

    • Difficulty


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.


  • 2 large eggs
  • ½ teaspoon sugar
  • ½ teaspoon salt


  1. 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.