Rice flour crepes

2 servings (4 crepes).

Ingredients:
½ cup of rice flour
1 tea spoon of corn starch
1 egg white
¼ tea spoon of salt
A pinch of white pepper or black pepper powder
1 cup of water
2 tea spoons of Canola oil for coating the frying pan. You may use Pam for spraying.
Utensils:
A small nonstick skillet and a spatula/frying spoon.
Cooking Directions:
Put the first 5 ingredients in a suitable bowl and whisk together.
Gradually add water and stir to combine. Whisk or beat until smooth.
Keep the batter aside.
Heat the evenly oiled pan over medium high heat. Use ¼ of the total oil at a time.
Pour or scoop ¼ of the batter onto the pan and tilt the pan in a circular motion so that the batter coats the surface of the pan evenly. Cook the crepe for about 2 minutes, until the bottom is very light brown or firm to flip. Loosen the bottom with a spatula or frying spoon and flip it over. Cook the other side for a minute and take it out on a butter paper.
Let it cool for at least 5 minutes. Follow the same method for the rest of the crepes.
These crepes could be used as a wrap in many recipes.
See how it is used in ‘Rice crepe wrapped tuna’.