3 large eggs
3/4 cup cornstarch
1/2 cup water
Separate yolks from whites. Beat egg whites until frothy. Add yolks and beat just to blend. Dilute cornstarch with water and add to eggs. Mix well. Let stand for 5 to 10 minutes to settle bubbles. Brush hot Tfal or Teflon, coated, or crepe pan with oil. Place over low medium heat. Give egg mixture a quick stir, pour 2 Tbsp. of egg mixture in pan and quickly tip it from side to side to spead batter into a thin 7 to 8 inches pan cake. Cook until pancake can be lifted off easily from the pan (about 1 minute).
A too hot skillet or pan will cause bubbles. Adjust temperature.
Proceed with the rest of the mixture.
Stack up wrappers on a plate until done.
Yields 15 to 20 wrappers.:lips: