Egg-Based Popiah Skins

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1. 1Step 1: In a large bowl, whisk together the water, plain flour, and salt until smooth and well-combined. Cover and let the batter rest at room temperature for at least 30 minutes.
2. 2Step 2: Set a non-stick frying pan over medium heat. Once hot but not smoking, add 2 tablespoons of batter and, using a pastry brush, quickly spread it evenly over the base of the pan.
3. 3Step 3: Cook for 30 seconds to 1 minute, or until the batter turns opaque and white and the edges begin to lift from the pan.
4. 4Step 4: Using your fingers or chopsticks, carefully peel the skin from the pan and transfer it to a dish to cool. Repeat until all of the batter is used, stacking the popiah skins as you go. Place a chive or a strip of baking paper between each skin to prevent sticking.
5. 5Step 5: Cover the stack with a damp tea towel to keep the skins from drying out. Use on the same day they are made, as they will become dry and brittle with time.