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Recipe by: xavier-francois
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See below ingredients and instructions of the recipe
2 lg Eggs
2 tb Oil or softened lard
1 c Cornstarch
1 c All-purpose flour
1 ts Salt
2 c 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 MICHELLE HOWE On 08-16-95
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