Scallion Crepes

Directions

1. 1
   Place the eggs, sugar, and salt in a bowl and whisk until the sugar and salt dissolve.
2. 2
   Whisk in the milk and 1/2 cup of water to blend well, then add the flour and whisk just to mix.
3. 3
   If the batter looks lumpy, strain it into another bowl.
4. 4
   Whisk in the scallions and sesame oil.
5. 5
   The batter should be the consistency of heavy cream.
6. 6
   If it is too thick, thin it with a little more water.
7. 7
   Lightly spray a 5-inch crepe pan with oil (or brush it with a little butter or more sesame oil) and heat over medium heat (when the pan is hot enough, a drop of water placed in it will evaporate in 2 to 3 seconds).
8. 8
   Off the heat, add 2 tablespoons of the crepe batter to the pan all at once.
9. 9
   Gently tilt and rotate the pan to form a thin 4-inch round crepe.
10. 10
    Return the pan to the heat and cook the crepe until lightly browned on both sides, 1 to 2 minutes per side, turning with a spatula.
11. 11
    As the crepes are done, stack them on top of one another on a plate.
12. 12
    For best results, spray the pan lightly with oil between crepes.