In a mixing bowl add all purpose flour, corn flour and salt as needed. Mix well.

Make a well at the center and start by pouring ¼ cup of water.

Using a whisk, mix the batter without any lumps by adding water gradually.

The batter should be free flowing and thin. It should not be watery.

Heat a nonstick pan on medium heat. Once hot, take off the pan from heat. Pour 2 tablespoon of batter at the center and spread it as thin as possible.

Place the pan on heat again. Cook until the sides lift up and the crepe looks cooked.

Gently flip it onto the other side and cook for 1-2 mins on medium flame.

Remove it from heat, place it on a plate. Repeat this with rest of the dough. Remember to take the pan out of heat every time while pouring the batter, else it will solidify and not move. Once removed, keep the sheets separated until they reach room temperature.

If storing in fridge/freezer, stack them one on top of another with a piece of parchment paper in between. Store them in an airtight container. Freezes well for 2-3 months and stays fresh in fridge for a week to 10 days. Bring them to room temperature before using.