Cambodian Crepes

Use these for any recipe that calls for crepes.

 As a child growing up in Southern California I had a lot of Cambodian friends. Their families came to the US as refugees - fleeing the Khmer Rouge. This is a recipe they brought with them. I now consider it a gluten free staple.

Mix together:

1 egg – beaten with fork

1 cup – fine rice flour

¾ cup water

tumeric powder - a sprinkling to add color/flavor

1. Use small omelette pan on medium heat.

2. Use a ‘dime’ size amount of oil for each crepe.

3. Use 1/8 cup of batter for small and thin crepes, or ¼ cup batter for thicker 10” crepes.

4. Spread batter thinly . . . turning and tilting the pan helps.

5. Stack crepes between paper towels or store them between wax paper.

NOTE: Whenever I go to Thailand, I pick up a few bags of fine rice flour. These same Thailand brands of fine rice flour are also sold in most Asian Supermarkets in America and they are a much finer grind of flour and much cheaper too!