Yield: 10 servings
Measure | Ingredient |
---|---|
2 larges | Eggs |
2 tablespoons | Oil or softened lard |
1 cup | Cornstarch |
1 cup | All-purpose flour |
1 teaspoon | Salt |
2 cups | Water |
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