How to make crepe – spring roll wrapper

Ingredients

230 gram  flour
80 gram of corn starch
1 egg
1/2 tsp. of salt
200 ml of water (you may have to adjust this depending on the quality of the flour and starch you use)



In a mixing bowl, beat the egg. Add the water and mix.
Add the flour, starch and salt and mix until well blended.

Place the frying pan on the stove and turn on the heat to medium-low.
Pour a part of the batter into the pan, swirling the pan to evenly distribute the batter on the bottom.

Cook the batter until the crepe (it is a crepe, really) pulls away from the sides of the pan (see the photo), about two minutes.

Using a spatula, flip the crepe over and cook the other side for a minute.

Okay, stoves have different settings and temperature and the cooking time of two minutes is relative. How can you tell if the crepe is ready to be flipped over? It is ready when the spatula slides easily underneath. If the crepe wrinkles, that means it is still too wet. If you flip it at this stage, it is still sticky, it’s difficult to flip over and it might crumple and stick in places, as shown on the picture.

It really takes time and effort to make the wrapper yourself, so unless you have plenty time at hand I recommend to buy them at your local Asia store.