Ingredients for 30 pancakes

• 450 g white flour

• 310 ml boiling water

• 1 tsp vegetable oil, e.g. sunflower oil

• Sesame oil

1. mix the flour with the boiling water, add the vegetable oil and knead into a ball. Cover and leave to rest in a bowl for 30 minutes, then knead by hand for 5 minutes. 2. cut the dough into 3 parts, roll into cylinders and cut each into 8 - 10 pieces. Shape the individual pieces into balls and press into flat cakes with the heel of your hand. 3 Brush each flatbread with sesame oil, then place a second flatbread on top. Use the rolling pin to roll out the stacked flatbreads into 13 cm pancakes. 4. heat a frying pan to a high temperature, turn the heat down and fry each pair of pancakes individually. As soon as brown spots appear on the underside, turn over. 5. as soon as the second side is also cooked, remove and carefully separate the pancakes. Fold them in half, fried side inwards. 6. place the freshly folded pancakes under a damp cloth and set aside until ready to use.

"In China, duck - in whatever form - is often eaten with these pancakes. The classic is Peking duck, where the crispy duck skin is rolled into the room-temperature pancakes. They can also be made in advance and will keep for several days in the fridge. The thin pancakes can also be enjoyed hot. To do this, steam them in a bamboo basket over boiling water for ten minutes before eating."