Instructions: Beat 4 eggs in large bowl with wire whisk. Combine 1/2 cup water, 3 Tbls. cornstarch, 2 tsp. soy and 1/2 tsp. sugar; pour into eggs and beat well. Heat an 8" crepe pan over medium heat. Brush bottom of pan with 1/2 tsp. vegetable oil; reduce heat to low. Beat egg mixture; pour 1/4 cup into skillet, lifting and tipping pan from side to side to form a thin round pancake. Cook about 1-1 1/2 minute or until firm. Carefully lift with spatula and transfer to sheet of wax paper.

Continue, adding 1/2 tsp. oil to pan for each pancake. Make 6 pancakes.

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