To get to the crepe recipe we used today in class,
And for a gluten-free alternative, here is a recipe from the
New York Times Cookbook for Sri Lankan "hoppers":
1 & 1/2 cups rice flour
1/4 tsp active dry yeast
1 tsp sugar
1/2 tsp salt
1 cup unsweetened coconut milk
8 Tbsp water
coconut or vegetable oil for cooking
1. In a large bowl, stir the rice flour, yeast, sugar, salt, coconut milk and 8 tablespoons water. Cover and chill for at least 8 hours.
2. Stir the batter. It should have the consistency of paint. If needed, add water to thin it.
3. Place an 8-inch wok or a crepe pan over medium-high heat. Using paper towels or a brush, carefully and lightly swab the surface of the pan with oil; there should be a very thin film.
4. Using a ladle, pour about 3 tablespoons of batter in the center of the pan, and then quickly tilt and turn the pan so the batter spreads across the surface and up the sides of the pan. The hopper should be as thin as paper on the edges and no thicker than cardboard in the center.
5. Cover the pan and cook until the hopper is brown around the edges and crisping on the bottom, about 3 minutes. Loosen the hopper using a spatula and flip to cook on other side for 1 to 2 more minutes.