Anonymous Fri Oct 07 16:44:13 2005

1 ea Egg

1/2 c Water; plus

2 tb Water

2/3 c Cornstarch

1 pn Salt

Combine ingredients and stir until smooth; let stand 15 minutes. Lightly oil an 8-inch

nonstick skillet or crepe pan over medium heat. Pour a scant 2 tablespoons batter into pan

and quickly tilt and swirl to cover bottom with batter. Cook until edges begin to peel away

from pan, about 1 minute. Lift edge with fingertip or spatula, turn, cook 30 seconds on

second side, and turn out onto a plate. Continue with remaining batter. From: =Southeast

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