Scallion Pancakes (to serve with Beijing Duck)

4 Servings

Ingredients:
1 c Unbleached all-purpose flour
2/3 c -water
2/3 c Milk
3 Eggs
pn -salt
2 tb Unsalted butter; melted
2 Scallions; (green onions), w
-white bulb and 3" green
-thinly sliced lengthwise,
-then cut diagonally into
-1/4 -inchces

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 butter.

Heat a nonstick crepe pan until quite hot. Add 3 tablespoons of butter, and tilt the pan so that the butter spreads evenly. Cook until the underside is lightly browned, 45 seconds to 1 minute. Flip the crepe over and cook another 15 seconds. Repeat with the remaining butter.

Stack the crepes as they are done between pieces of waxed paper. (If made in advance, reheat by removing all the waxed paper, wrapping the stacked crepes in aluminum foil, and placing them in a preheated 350 F. oven until just warm, about 10 minutes). 10 to 12 crepes

Well, it looks like a lot of work but Beijing Duck is definitely worth it