1. Rinse and dice spring onion.
2. Add seasonings to all-purpose-flour; Mix well; Cover with damp cloth for 10 minutes; Divide the dough into 8 equal portions; Roll out each dough with a rolling pin; Sprinkle each with 1/8t salt, 1/8t chicken bouillon powder, 1t lard and 30g spring onion; Roll up each dough to a ball; Brush each with 1t oil; Wrap each in a cling film; Leave for 5 minutes.
3. Discard the cling film; Roll each ball into a 0.3cm-thick crepe with the rolling pin.
4. Heat a non-stick fry-pan with 2T oil over a high heat; Add the crepes; Cover with a lid; Turn to a low heat; Cook each side for 2 minutes till both sides have been golden brown; Remove and pat dry. Ready to serve.
