Corn Starch Crepes: 2 eggs, 3/4 cup milk, 6 Tbsp., ARgo or Kingsford's corn starch, 1 Tbsp. Mazola corn oil, 3/4 tsp. baking powder, 1/8 tsp. salt.

Place all ingredients in blender container and cover. Blend on high speed 1 minute or until smooth. Pour about 2 Tbsp. batter into center of hot, greased 6-inch crepe pan or skillet. Turn and twist immediately to cover bottom of pan with the mix. Cook about 30 seconds over medium-high heat until lightly browned and top dries out around edge. Turn and cook other side for several seconds. Turn out onto waxed paper-lined tray. Repeat with remaining batter. Makes 12 crepes.

Note: unfilled crepes may be stored for a few days in refrigerator between layers of waxed paper in a plastic, sealed bag. They may also be stored in a freezer for several weeks.