Preparation

• Put the oil and butter in a large skillet over medium-high heat. Add the scallions, ginger, garlic, and chile, and cook, stirring until fragrant, about 30 seconds. Add the shrimp and cook, stirring occasionally, until just beginning to turn pink, about 1 minute. Add the lemon juice and cook until the shrimp are opaque, about 2 minutes. Season to taste with salt and more lemon juice.
• Put the chives or parsley stems in a heatproof bowl. Bring about 4 cups of water to a simmer, then pour over the chives or stems, immersing them for 30 seconds to 1 minute. Transfer to a paper-towel-lined plate to drain.
• To assemble, place about 2 Tbs. of the filling in the center of each crêpe, gather the sides up to enclose the filling, secure with a toothpick, and tie closed with a chive. Remove the toothpick and serve.
• Alternatively, to serve as a main, divide the crêpes among four serving plates, then divide the filling among the crêpes, placing it in the center. Fold two opposite sides of each crêpe over the filling, then serve.