Total Calories: 45
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 crêpe 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 crêpe 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 crêpe until lightly browned on both sides, 1 to 2 minutes per side, turning with a spatula. As the crêpes are done, stack them on a plate on top of one another. For best results, spray the pan lightly with oil between crêpes.
Makes about sixteen 4-inch crêpes
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