Back to 12 servings 2 cups all-purpose flour, sifted 0.5 teaspoon ground turmeric, for color 1 teaspoon salt 1 large egg, beaten 1 cup coconut milk, canned works best 2 cups water, added gradually; adjust to a thin, pourable batter 1 tablespoon neutral oil, for the batter neutral oil, for lightly greasing the pan
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1 Step 1: Whisk the flour, turmeric and salt together in a large bowl so the turmeric is evenly distributed.2 Step 2: In a separate bowl, beat the egg, then whisk in the coconut milk and 1 tablespoon oil.3 Step 3: Pour the wet mixture into the dry, whisking until smooth. Add the water gradually until the batter flows like thin cream.4 Step 4: Rest the batter for 15 to 20 minutes, then whisk again and strain through a fine sieve to remove any lumps.5 Step 5: Pour the batter into a roti jala mould or a squeeze bottle with three small holes in the cap.6 Step 6: Set a non-stick skillet over medium-low heat. Dab a folded paper towel in a little oil and rub it across the surface to leave a very thin coating.7 Step 7: Drizzle the batter in a continuous circular or criss-cross motion across the pan to form a lacy net, keeping the mould moving so the batter does not pool.8 Step 8: Cook for about 45 to 60 seconds, until the surface looks dry and the net lifts easily from the pan. Do not flip and do not let it brown.9 Step 9: Lift the crepe out with a spatula, fold it into a triangle or roll it while still warm, then repeat with the remaining batter, greasing the pan lightly as needed.getsaucepan.com/r/71583b23-6b6d-520e-b27d-b6f5988c83dc
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