|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 JEFF PRUETT On 05-06-95
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