---------- Recipe via Meal-Master (tm) v8.05
  Categories: Chinese, Breads, Poultry
       Yield: 4 Servings
            -HARRY ARAKELIAN   (XGMK79A)
       1 c  Unbleached all-purpose flour
     2/3 c  -water
     2/3 c  Milk
       3    Eggs
         pn -salt
       2 tb Unsalted butter; melted
       2    Scallions; (green onions), w
            -white bulb and 3 green
            -thinly sliced lengthwise,
            -then cut diagonally into
            -1/4 -inchces.
   1. Combine the flour, water, and milk in a food processor. Process for 15
   2 With the motor running, add the eggs, salt, and butter through the feed
   tube. Process until well blended. Transfer the batter to a bowl, and
   refrigerate, loosely covered, for 1 hour. >>>>>>>>>>>>
   3. Fold the scallions into the batter.
   4. Heat a nonstick crepe pan until quite hot.  Add 3 tablespoons of batter,
   and tilt the pan so that the batter spreads evenly. Cook until the
   underside is lightly browned, 45 seconds to 1 minute. Flip the crepe over
   and cook another 15 seconds. Repeat with the remaining batter.
   5. Stack the crepes as they are done between pieces of waxed paper. (If
   made in advance, reheat by removing all the waxed paper, wrapping the
   stacked crepes in aluminum foil, and placing them in a preheated 350 F.
   oven until just warm, about 10 minutes). 10 to 12 crepes >>>>>>>>>>>>>>>>
    well there it is,it looks like a lot of work depends on how much you like
   duck have fun ????
   Formatted by Elaine Radis BGMB90B; October, 1993 Posted March, 1993