1. Whisk the eggs, milk, 1/2 cup cornstarch, oil, sugar, cloves and baking powder in small bowl until very smooth.
2. Heat a 6-inch nonstick skillet over medium heat until very hot. Pour 2 tablespoons crepe batter into skillet. Rotate to coat skillet; cook 30 seconds or until crepe is lightly browned on bottom and dry around edges on top. With thin metal spatula, turn crepe over. Cook 5 seconds. Transfer to waxed paper. Repeat with remaining batter, stacking crepes with waxed paper in between; you should have 12 crepes.