|2 tablespoons||Oil or softened lard|
|1 cup||All-purpose flour|
Beat eggs with oil or lard. Add cornstarch, flour, salt and water; beat until smooth. Cook in an omelette or nonstick pan into thin crepes.
From _The Encyclopedia of Asian Food and Cooking_ by Jacki Passmore Hearst Books ISBN 0-688-10448-7 Typos by Jeff Pruett Submitted By MICHELLE HOWE On 08-16-95
Random recipe of the day