Myanmar-Style Rice Flour Crepes

1. Prepare the Batter

Combine the rice flour, salt, and baking soda in a bowl. Gradually whisk in the lukewarm water—beginning with 0.5 cups and then adding the remaining 1 cup—until you have a smooth batter. If desired, stir in the minced ginger.

2. Heat the Skillet

Heat a 7- or 8-inch skillet over medium heat. Add about 1 tablespoon of peanut oil, spread it around, and then wipe away any excess with a paper towel, leaving just a thin film.

3. Cook the Crepes

Give the batter a quick stir and pour approximately 2 tablespoons of batter into the skillet, tilting the pan to spread the batter evenly. Cook for about 30 seconds, then brush the center with a little more peanut oil. Once the edges start to crisp up, drip a few drops of oil under the edges. Fold the crepe in half, flip it over, and transfer it to a plate.

4. Add Toppings

For the subsequent crepes, sprinkle on your desired toppings—like chickpeas, tomatoes, coriander, scallions, chiles, or fresh coconut—before folding and flipping.

5. Serve

Serve the crepes hot or warm, enjoying the blend of textures and flavors.