Description:
I bet no one can turn away from this spongy crepe without having a bite.
Ingredient:(Ratio of rice:egg:coconut milk=1:1:1)
1. Rice - 1cup
2. Egg -1
3. Coconut milk - 1 cup
4. Water
5. Salt to taste
Procedure:
Soak the rice for 4-5 hours. After that drain the water and transfer the rice into a blender. Add water and grind the rice to make a batter. The batter should be smooth and watery. The consistency of the batter should be more watery than the batter for dosa then only you will get the thin crepes. Pour the batter to a bowl. Whisk the egg and pour into the batter. Add the coconut milk and salt too. Mix well and keep it aside.
Take a non stick pan and turn the flame to medium. Pour a ladle full of the batter into the pan and immediately give a fast twirl just once. Make sure the batter is spread all over the pan. Cook on medium heat and you don`t have to flip to other side of the crepe. Wait for few seconds and you can see the edges of the crepe will start to come off the pan. The crepe are cooked. Fold the soft crepe into a triangle shape and transfer to a bowl/plate.
Serve the crepe with potato stew/chicken curry etc. Enjoy
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