Chinois Pancakes (6 servings) 1/4 cup flour 1 pinch salt 1 large egg 1 Tablespoon sesame oil 1/2 cup milk 2 teaspoons minced fresh ginger 1 clove garlic - minced 1 scallion -- thinly sliced 1 teaspoon unsalted butter 6 small scallions -- cut in half 1. In a small bowl, combine the flour, salt, egg and sesame oil. Whisk in the milk, then unless your batter is completely lump free, strain into another bowl. (The batter should be the consistency of heavy cream). If the batter is too thick, add water, 1 tablespoon at a time, until you get the desired consistency. 2. Stir in the ginger, garlic and scallion. 3. Heat the butter in a non-stick crepe pan over moderate heat. Add 2 tablespoons batter, then swirl the pan to coat the bottom with batter. Cook the pancake over high heat until golden brown. Turn it over and brown the other side. Remove from the pan and keep warm. Repeat the process until all the batter is used. Cut each pancake in half, place a scallion on each and roll into a cone shape. Serve with Plum Sauce. Mr Breakfast would like to thank lexani97 for this recipe. Recipe number 523. Submitted 9/13/2002.