2 3/4 c All-purpose flour
5 1/2 c Fat-free milk
1 tb Stick margarine or butter;
-melted
1 lg Egg
1 tb Minced fresh chives
1/4 ts Five-spice powder
Nonstick cooking spray
Place the flour in a medium bowl. Combine milk, margarine and egg; add to
flour, stirring with a whisk until blended. Stir in fresh chives and
five-spice powder. Cover; refrigerate for 1 hour. Place an 8-inch crepe pan
or nonstick skillet coated with cooking spray over medium-high heat until
hot. Remove pan from heat; pour a scant 1/4 cup batter into pan. Quickly
tilt pan in all directions so that batter covers bottom of pan. Cook about
1 minute. Carefully lift edge of pancake with a spatula to test for
doneness. The pancake will be ready to turn when it can be shaken loose
from pan and the underside is lightly browned. Turn pancake over; cook 30
seconds on the other side. Place the pancake on a towel; let cool. Repeat
the procedure until all of the batter is used. Stack the pancakes between
single layers of waxed paper or paper towels to prevent pancakes from
sticking. Yield: 12 pancakes.
Yields
12 servings