How to make egg wrappers

CEBU, Philippines - Egg wrappers, or crepes, are used to wrap food such as "lumpiang ubod," spring rolls with shredded coconut shoots as main ingredient. It can also hold tuna-lettuce salad like a cone, an essential in food-to-go.

How to make egg wrappers?

Ingredients:

75g plain flour

20g corn flour (or corn starch)

240ml water

2 whole eggs

1 tsp rock salt (or iodized salt)

3 tsp annatto oil

Procedures:

1.            Blend all of the ingredients until smooth. Chill for 30 minutes.

2.            Heat a non-stick pan. Take 60ml of batter. Pour and spread evenly into the pan to make crepes. Heat through until the batter solidifies.

3.            When the sides start to loosen, gently peel the crepe off the pan. Place the crepes on separate sheets of waxed paper to prevent sticking.

4.            To make annatto oil, heat corn oil until very hot. Remove from heat and add the annatto seeds. Once the oil is bright orange, strain the oil and discard the seeds. Store in a glass jar.

Note: If umami seasoning is desired, it should be used less in the wrapper and more in the filling.