- 1/2 cup rice flour (see notes)
- 1/4 cup cornstarch
- 1/2 teaspoon ground dried turmeric
- 1/4 cup canned coconut milk
- 2 tablespoons thinly sliced green onion, including tops
- 1 tablespoon salad oil
- Seasoned fish sauce
- calories 108
- caloriesfromfat 38 %
- protein 1 g
- fat 4.5 g
- satfat 2.1 g
- carbohydrate 16 g
- fiber 0.4 g
- sodium 2.1 mg
- cholesterol 0.0 mg
How to Make It
In a bowl, mix rice flour, cornstarch, and turmeric. Add 1 cup water (see notes) and the coconut milk, and whisk to blend. Stir in green onion.
Set a 12-inch nonstick frying pan (about 10 inches across bottom) over high heat. When pan is hot, add 1 teaspoon oil and tilt to coat bottom.
Stir rice flour batter to blend. Pour 1/2 cup batter into pan all at once and tilt pan to cover entire bottom evenly.
Cook until crêpe is browned and crisp on the bottom, 3 to 5 minutes. With a wide spatula, transfer to a 14- by 17-inch baking sheet. Repeat to cook 2 more crêpes, adding in a single layer to sheet as cooked (use 2 sheets).
Bake in a 350° regular or convection oven until crêpes are crisp, 8 to 12 minutes. Transfer to racks to cool.
Break off pieces and dip into seasoned fish sauce to eat.