Crepe modification questions?

Question

I have this recipe for an asian crepe which is as follows...

2 cups crepe mix (which is 6:1 ratio RICE flour:cornstarch)
1 cup water
1/4 cup beer
1/4 tsp of baking powder.

Rest it for an hour and cook on hot skillet.

So my questions...
What do the cornstarch, baking powder, and beer contribute to the crepe?

I've been having trouble making it crispy too, any suggestions?

Thank you for responses all. This is a different type of crepe from your traditional french crepes. It's a vietnamese savory crepe, which really works well when crispy.

Answer 1

Crepes are not crispy, but tender. I guess if you wan tthem crispy, add a bit of sugar to them (like 2 Tbsp).

Cornstarch adds body and sheerness to the crepe.
Baking powder makes it light and tender; leavening so it will rise.
Beer gives flavor and carbonation (more leavening)

Answer 2

start off in a hot pan. if you let the crepe sit, it will naturally become soggy because of the steam it is giving off. so if you want a crispy crepe, you need to serve it as it comes out of the pan. corn starch helps it stay thick and the beer adds bubbles which helps keep the batter light, the same as the baking powder.

Answer 3

Cornstarch is a thickener, and baking powder helps make it light. The beer just adds a little more flavor than using water.

Crepes aren't supposed to be crispy. They are European style pancakes. You want them to look like a thin shell that you can roll ingredients into without it breaking.

Answer 4

Here is something you might like too:
(I put a large spoon of sour cream on top with strawberry jam on the side of the blintzes.....yummmmm)

Cheese blintzes

From:
http://www.cooks.com/rec/doc/0,194,151187-239195,00.html