In a bowl, whisk together:
2 large eggs
250 ml cups water
125 ml cornstarch
125 ml flour
1 ml salt
Place a nonstick 20 cm omelet pan over medium heat until hot; brush with 2 ml teaspoon oil. Pour 60 ml batter into pan; tilt pan so batter covers entire surface. Cook until edge of wrapper is lightly browned and surface looks dry, about 45 seconds. Loosen edge with a spatula, turn wrapper, and cook 10 seconds longer. Turn wrapper out of pan onto a plate. Repeat to use all batter.