Rhythm 4 eggs in large bowl with wire whip. Trust 1/2 cup h2o, 3
Tbls. cornstarch, 2 tsp. soy and 1/2 tsp. bread; pour into eggs and
beat swell. Heat an 8" crepe pan over medium oestrus. Brush bottom of pan
with 1/2 tsp. oil; reduce heat to low. Beat egg assortment;
stream 1/4 cup into skillet, lifting and tipping pan from side to side
to form a thin round pancake. Cook around 1-1 1/2 minute or until
immobile. Carefully lift with spatula and transfer to sheet of wax composition.
Cover, adding 1/2 tsp. oil to pan for each pancake. Make 6
pancakes.