Bok Choy-Crepes with Stir Fried Greens

3 eggs 1-tablespoon dark sesame or toasted peanut oil 1-tablespoon vegetable oil, plus extra for the pan 1-cup water ¾ cup milk or soymilk ½ teaspoon salt 1-cup flour 1-bunch scallions ¼ cup black or white sesame seeds. 1 bunch Bok Choy 1-cup snow or snap peas Sea salt 1 tablespoon roasted peanut oil To make the crepes, combine the first 6 ingredients I a blender on high speed. Add the flour, blend again for 10 seconds. Pour the batter into a bowl and set aside to rest. Trim and wash the scallions, including an inch or more of the greens. Slice them very, very thinly on the diagonal. Toast the sesame seeds and set them aside. Preheat the oven to 250 F. Heat a 9-inch nonstick pan (about 7 inches at the base) with a little vegetable oil. Spread it around with a paper towel. When the pan is hot, add 1/3-cup batter and swirl it around the pan. Scatter some scallions and sesame seeds over the top and cook until golden on the bottom, about one minute. Loosen the crepe, flip it over, and cook the other side until it is dry, then slide it onto a plate. Continue making crepes until all the batter is used, stacking them on top of one another. If a crêpe sticks, wipe out the pan before going on to the next. Wrap the crepes in foil and put them in the preheated oven when you start the vegetables. Cut the bok choy lengthwise into quarters, or sixths if they are on the plump side. Silver the peas on the diagonal and wash the pea greens. Bring a wide nonstick skillet of water to a simmer; add salt and the bok choy. Simmer for 2 minutes, then drain. (This can be done ahead of time, but if so, rinse the bok choy to keep it from cooking as it cooks.) Return the skillet to the stove and turn the heat to high. Add the peanut oil, swirl it around the pan, and add the vegetables. Stir-fry until tender-crisp and bright green. Season with salt and turn into a serving dish. Present the crepes in a stick, the greens in a dish, and let each person assemble his or her own. Or place an open crêpe (sesame side facing up) on a plate, with some of the vegetable in the middle. This is a very pretty presentation. From Local Flavors by Deborah Madison