INGREDIENTS

INSTRUCTIONS

Mix the eggs, water, flour and 1/2 cup sugar. Strain through a metal
sieve to remove any lumps that might remain. Spoon 5 tablespoons
batter into an 8-inch diameter non-stick skillet over low heat.  Spread
the batter out to the edge of the pan, making a round pancake  shape
that is thin and smooth. Cook over medium heat until the batter  has
turned a light brown throughout; then add 1/2 tablespoon of  butter on
top of the pancake and let it melt. With a spatula, turn  the pancake
and let it cook until both sides are lightly crisp.  Combine 3
tablespoons of peanut butter with reamaining 1/2 cup sugar  mixture on
the center of the pancake. Now cover the peanut butter  filling by
first folding over the left third of the pancake over the  center
third; then fold the right side over the fold, to form a  vertical
shape. Use a bit of batter to seal the edges. Next, fold the  top and
bottom of the pancake in the same fashion, making a roughly  5-inch by
4-inch rectangle. Using the spatula, lightly pat the folded  pancake a
few imes to flatten out the filling. Continue to pan-fry  for 4 more
minutes until both sides are crispy and light brown. To  serve: Place
the pancake on a plate and cut into 6 squares. Serve  warm as is or
with a topping of lightly whipped cream.  Yield: 1-2 servings
Converted by MC_Buster.  NOTES : Recipe courtesy of Dorthea Wu, Owner
China Fun Restaurants,  NYC  Recipe by: IN FOOD TODAY SHOW #INB239
Converted by MM_Buster v2.0l.

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