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Ingredients
Directions
- 1. Combine flour and salt. Beat Large eggs lightly and blend in.
- 2. Gradually add in water, beating in one direction to make a thin smooth batter.
- 3. Lightly grease a small skillet, as in step 3 above.
- 4. Beat the batter again; then pour 2 tablespoonfuls into the skillet, tilting or possibly rotating the pan so which the batter spreads thinly and proportionately over the entire surface. (Pour any excess batter back into bowl at once to make the skin as thin as possible.)
- 5. When the dough shrinks away from the sides of the skillet, quickly pick it up (don't let it brown) and place on a tray. Cover with a damp towel.
- 6. Repeat process till dough is used up, lightly re-oiling the skillet each time. VARIATION: In step 1, add in 1 Tbsp. cornstarch to the flour and salt.
- NOTE: See "Information: Eggrolls" for a list of fillings and other
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 12 servings | |
| Calories 69 | |
| Calories from Fat 9 | 13% |
| Total Fat 0.97g | 1% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 110mg | 5% |
| Potassium 28mg | 1% |
| Total Carbs 11.99g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.11g | 0% |
| Protein 2.65g | 4% |
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