These 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 large eggs
- ½ teaspoon sugar
- ½ teaspoon salt
- ¾ cup milk
- ½ cup water, or as needed
- 1 cup unbleached all-purpose flour
- 3 tablespoons very finely chopped trimmed scallion greens
- 1 tablespoon Asian (dark) sesame oil
- Nonstick cooking spray, melted butter, or more sesame oil for oiling the pans
- Whisk the eggs, sugar, and salt in a bowl until the sugar and salt are dissolved. Whisk in the milk and ½ 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.
- 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.
- Return the pan to the heat and cook the crêpe until lightly browned on both sides, 1 to 2 minutes per side, turning with 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.
- How to Make Scallion Brushes. Cut the roots and green tops off 16 scallions, reserving the latter for crêpes. You want to wind up with 3-inch pieces of scallion white. Make a series of 1 inch lengthwise cuts in each end, gradually rotating the scallion, to form the individual “bristles” of the brush. Soak the scallions in a bowl of ice water for a couple of hours to curl the ends of the brushes.
- Source: The Barbecue Bible by Steven Raichlen, page 282