Notes: Rice flour (finely ground rice) gives the crêpes their interesting texture, which varies according to how finely the grain is ground. Most rice flours from Asia are as silk as baby powder; they produce very thin crêpes. Slightly coarser, grittier flours make thicker crêpes. Don't use sweet or glutinous rice flour. Look for rice flour in natural-food stores and in Asian or Latino food markets. If using Asian rice flour, use 2 tablespoons less water in step 1. If making up to 1 day ahead, cool and store airtight. If crêpes soften, bake, uncovered, in a 350° regular or convection oven until crisp again, 5 to 10 minutes.
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
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.