Onion pancakes

Put the flour, salt, the beaten egg and sesame oil in a large bowl and add 1 tablespoon water. Stir with a knife to a soft crumbly dough, add optional some water.

Knead the dough to a ball and place about 20 minutes in the fridge.

Knead the dough on a flour dusted working surface smooth.

Roll to a rectangle of approximately 2 mm thick. Coat the dough slightly with sesame oil and divide thin sliced spring onion (or chives or basil) over half of the sheet. Fold the empty half over the onions and push the dough a little. Wrap and roll again to a 2 mm thick dough sheet.

Cut (with a glass) circles of approximately 4 cm from the dough.

Heat 1 tablespoon oil in a non stick pan and fry the pancakes on both sides golden brown.

Add, when the pan gets too dry, some extra oil.

Serve the pancakes hot with sweet chili sauce.