I was told that the most authentic way to make the pancake skins for peking duck is to make this sticky dough. Then you rub the dough on a flat skillet or soemthing, which sticks to the pot. After a few seconds, you take it off, and you get a very thin pancake skin.
Here's the link to a youtube video that took me a while to find...
Does anybody know the details on how to make this? i.e. the dough and what type of skillet it is? cast iron?