|Cold water||2 Cup (32 tbs)|
|Flour||2 1⁄2 Cup (40 tbs), sifted|
Combine the egg yolks with the water and mix well.
Gradually stir in the flour, stirring from the bottom of the bowl, preferably with thick chopsticks.
Do not over stir; this is the secret of a light batter.
Flour should remain floating on top of the batter.