Scallion Pancakes

Name: Scallion Pancakes
Ingredients: ⅔ cup water; 1 cup unbleached all-purpose flour; 2 tablespoons unsalted butter, melted; Pinch of salt; 3 eggs; ⅔ cup milk; 2 scallions (green onions), white bulb and 3 inches green, thinly sliced lengthwise, then cut diagonally into ¼-inch pieces

Preparation info

10 to 12
crepes

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Ingredients

1 cup unbleached all-purpose flour
⅔ cup water
⅔ cup

Side dish
Vegetarian

Method

Combine the flour, water, and milk in a food processor. Process for 15 seconds.
With the motor running, add the eggs, salt, and butter through the feed tube. Process until well blended. Transfer the batter to a bowl, and refrigerate, loosely covered, for 1 hour.
Fold the scallions into the batter.
Heat a nonstick crepe pan until quite hot. A