Anonymous Fri Oct 07 16:44:13 2005

1-1/4 c Water

1 c Cake flour; sifted

1 pn Salt

Combine ingredients and stir until smooth; let stand 15 minutes. Batter should have the

consistency of thick cream. Lightly oil an 8-inch nonstick skillet or crepe pan over medium

heat. Brush batter onto pan with a wide pastry brush, adding a second or third coat as

necessary to fill in gaps and thin spots. This makes an especially delicate wrapper. From:

=Southeast Asian Cooking= by Jay Harlow ISBN 0-89721-098-0 MM & typos by Kurt.