Instructions: *To 1 or peanut oil.

Combine flour and salt. Stir in eggs, water and oil until smooth; add scallions.

Lightly oil an 8" skillet. Using about 1/4 cup batter per pancake, cook until edges are lightly browned, swirling pan after pouring in batter. Flip and cook other side until lightly browned. Keep warm while making remaining pancakes.

Roll up like an unfilled crepe to serve.

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