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Scallion Crepes |
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Serves: 16 Print this RecipeThese crępes are much more delicate than Peking pancakes or tortillas. You can make them up to 24 hours ahead and store, wrapped in plastic in the refrigerator. 2 eggs, large 1/2 teaspoon sugar 1/2 teaspoon salt 3/4 cup milk 1/2 cup water, or as needed 1 cup flour, unbleached, all-purpose 3 tablespoons scallion greens, very finely chopped, trimmed 1 tablespoon sesame oil, Asian (dark) Nonstick cooking spray, melted butter, or more sesame oil for oiling the pans 1. Whisk the eggs, sugar, and salt in a bowl until the sugar and salt are dissolved. Whisk in the milk and 1/2 cup 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. The batter should be the consistency of heavy cream. If too thick, thin it with a little more water. 2. Lightly spray a 5-inch crępe pan with oil (or brush with a little more sesame oil) and heat over a medium heat. (When the pan is the proper temperature, a drop of water will evaporate in 2 to 3 seconds.) Off the heat, add 2 tablespoons crępe batter to the pan all at once. Gently tilt and rotate the pan to form a thin, 4-inch round pancake. 3. Return the pan to the heat and cook the crępe until lightly browned on both sides, 1 to 2 minutes per side, turning with a spatula. As the crępes are done, stack them on a plate on top of one another. For best results, spray the pan lightly with oil between crępes. Makes about sixteen 4-inch crępes This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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