Preparation / Directions:
1. In a bowl stir together flour, cornstarch and enough water to make a thin batter.
2. Heat a lightly oiled 6 inch skillet, spoon 2 Tablespoons batter into center of pan and swirl it quickly around to cover bottom of pan.
3. Cook until the crepe is dry but not colored and the edges shrimk from the sides of the pan.
4. Transfer to a plate, cover with damp cloth. Repeat until all the batter has been used.
To fill the skins: lay one out flat on a work surface. Place a portion of filling slightly off center. Fold the side of the skin neatly over the filling then roll up to enclose the filling completely. Brush around the edgest with beaten egg to seal.
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