Mix water and starch together to create a slurry.

Whisk eggs and then pour in slurry, mixing until combined. Add salt to taste. Pour into a squeeze bottle.

Heat an eight-inch nonstick pan or crepe pan over medium low heat. Using a towel or paper towel, gently wipe the pan with oil to lightly coat the surface.

Shake or stir egg mixture before pouring into pan. Swirl pan quickly as you pour in egg mixture, until bottom of pan is lightly coated.

Once set but not browned, flip in pan to cook on the other side. Remove from pan.

Once crepes are finished, roll sacked crepes and cut into strips of desired width. Separate to create “noodles.” Serve with chicken soup.