Lightly spoon flour into dry measuring cups, and level with a knife.
Place the flour in a medium bowl.
Combine milk, margarine, and egg; add milk mixture to flour, stirring with a whisk until blended. Stir in fresh chives and five-spice powder. Cover and chill for 1 hour.
Place an 8-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat until hot.
Remove pan from heat, and pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers bottom of pan. Cook about 1 minute.
Carefully lift edge of pancake with a spatula to test for doneness. The pancake will be ready to turn when it can be shaken loose from pan and the underside is lightly browned. Turn pancake over; cook 30 seconds on the other side.
Place the pancake on a towel, and cool. Repeat the procedure until all of the batter is used. Stack the pancakes between single layers of wax paper or paper towels to prevent pancakes from sticking.
