These are so versatile as you can use Pork, Chicken, Turkey, Shrimp or Tofu for the filling. Just make your favorite non-sweetened crepe batter and stir in thinly sliced scallions, then cook them as usual.
Spread a little hoisin sauce* on the cooked crepe, arrange your choice of filling, drizzle with a little Asian dark sesame oil, some cilantro sprigs, and more thinly sliced scallions.
Fold one end up and both sides over, then enjoy!
If you don't care for cilantro, you could easily substitute thinly sliced lettuce or cabbage instead.
This time I used leftover roasted pork loin, cut into strips and warmed for the filling.
Of course you can cook the filling specially for the pancakes, but this is also a good way to use leftovers. There are never any left when I make them.
I hope you like them too.
.* Usually most grocery stores carry Hoisin sauce today.