This crepe wrapper recipe is for fresh lumpia - whether the filling is mixed vegetables, ubod or bamboo shoots.
1 cup flour
1 3/4 cups water
2 tbps oil
pinch of salt
Beat eggs until fluffy. Add water, salt, flour and oil until free of lumps. Rest the batter for a while. Heat up an 8 inch teflon or non-stick pan to medium heat. Brush the pan with little oil and takeout from the heat. Pour 1/4 cup batter and quickly swirl the pan to distribute the batter evenly and make a round crepe. Put the pan back to the stove top and let cook, once the sides are coming off from the pan, turn the crepe over to cook the other side. Remove from pan.Repeat until you finish cooking all the batter.
Note: The batter is thin and it takes practice to make a nice round crepe. It took me a couple of tries before I perfected a crepe. This crepe can also be used for desserts.