INGREDIENTS

INSTRUCTIONS

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.
Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Steven Petusevsky,
Cooking Light Magazine
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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