Oriental Pancakes

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.