Golden Triangle Savory Rice Crepes

1. Prepare the Batter

Whisk together the rice flour, tapioca flour, cornstarch, lukewarm water, and salt in a bowl until you have a smooth, lump-free batter. If you notice any lumps, you can pass the mixture through a sieve to ensure it’s perfectly smooth.

2. Gather Optional Flavorings and Toppings

Gather your optional flavorings and toppings, placing them within arm’s reach of your stovetop. This will make it easier to add them quickly when needed.

3. Prepare the Pan

Lightly oil an 8- or 9-inch shallow cake pan to prevent the batter from sticking. Fill a wide shallow pot with about 2 inches of water and bring it to a boil.

4. Cook the Crepe

Once your water is boiling, pour 3 tablespoons of batter into the oiled pan if using a 9-inch pan, or 2.5 tablespoons if using an 8-inch pan. Tilt the pan to spread the batter evenly. Quickly place the pan into the boiling water, cover, and steam the crepe for 2 to 3 minutes, until it turns translucent.

5. Add Flavorings and Toppings

Carefully lift the pan out of the boiling water and add your chosen flavorings and toppings. You can sprinkle a bit of soy sauce, vinegar, fish sauce, oils, sugar, and peanuts if you like.

6. Add Another Layer of Batter and Greens

Pour another layer of batter over the flavorings, sprinkle with the chopped coriander and other greens. Return the pan to the pot, cover, and steam for another 3 minutes until the greens are wilted.

7. Roll and Serve

Remove the pan from the pot and roll the crepe. Use tongs to help lift and place the crepe on a plate. Repeat this process with the remaining batter and toppings. Serve your crepes plain or with a dipping sauce like Fresh Red Chile Chutney, Tart-Sweet Chile-Garlic Sauce, or Kachin Salsa for an extra burst of flavor.