These delightful crèpes are simple to put together but take just a few minutes of practice to perfect. They go great with Southeast Asian flavors, either soups or salads.
Tips on perfecting your crèpes:
-use a steel crèpe pan or non-stick sauté pan
-put some neutral oil (canola or peanut) on a paper towel and wipe that around the pan. That should be all the oil you will need, although you may want to use that towel several times if making many crèpes.
-start the pan on medium heat then bring it down to medium-low. You do not want the edges of the crèpe to get too brown before the rest of it is cooked.
-when flipping, use a spatula to run around the edges of the crèpe to loosen it before putting it underneath to flip. Don’t worry if the crèpe gets a small tear in it, after it’s flipped you can gently pat it down and it should seal back up.
-after each crèpe is finish, place on a plate then cover with another plate or foil to keep it warm until you have used up all of your batter.
-your first several crèpes will be disasters. It’s the unspoken law of crèpes. Just snack on them until you get the hang of it. You may want to double or triple the recipe if it’s your first time, just to make sure you have enough that come out fully formed.
Makes about 7 8-inch crèpes
1 cup brown rice flour
1 tablespoon all purpose flour
1 cup coconut milk (full fat)
1 teaspoon turmeric
1/2 teaspoon salt
1. Whisk all ingredients together until smooth. Let sit for 30 minutes for the mixture to thicken a bit.
2. Place your pan on medium heat and use an oiled paper towel to wipe it. Using 1/4 cup of the mixture, pour into the pan and swirl the pan at the same time to evenly distribute the batter. The batter should sizzle when hitting the pan.
3. Lower heat to medium-low and cook for about 3 minutes or until edges get slightly brown. Run a spatula around the edges to loosen then carefully flip the crèpes (see above for more detailed tips).
4. Cook for about 30 more seconds then slide onto a plate and cover.
5. Repeat with remaining batter.