These thin pancakes are the Chinese version of a crepe. They are excellent with BBQ duck or pork, hoisin sauce, and shredded lettuce. Serve these fillings on platters and let guests roll their own pancakes. For a vegetarian version, substitute roasted squash or spicy fried tofu for the meats. In China, these crepes are traditionally served as street food and filled with pork, egg, and fried Chinese donut.
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) salt
2 eggs
2 cups (500 mL) cold water, divided
½ cup (125 mL) chopped wild onions (or green onions)
about ¼ cup (60 mL) vegetable oil, for frying
In a mixing bowl, combine the flour and salt. Make a well in the middle and add the eggs and 1 cup (250 mL) of the water. Whisk together until a smooth paste is formed. Add the remaining water and gently whisk until a smooth batter is formed. Fold in the wild onions. The batter should be thin enough to pour off a spoon. Thin down with additional water if it is too thick.
Preheat the oven to warm.
Heat a 10-inch skillet over medium for 1 minute. Add 1 teaspoon (5 mL) of the oil and swirl around the pan. Pour about ¼ cup (60 mL) of the batter into the skillet, swirling the skillet to evenly coat the bottom. Cook the pancake for about 1 minute, or until the batter firms and the bottom just begins to brown. Flip the pancake with a spatula and cook an additional minute on the second side. Transfer to a plate covered with a clean kitchen towel and place in the oven. Repeat with the remaining batter to make more pancakes, adding oil to the pan as needed.
MAKES ABOUT 16 PANCAKES