Roti JalaNet Crepes
Makes about 20 crepes
Adapted from Roti n Rice
Beautiful lacy crepes made with coconut milk and turmeric, usually served alongside curry or rendang. If you don’t have a roti jala mold, you can use a squeeze bottle or make one by punching holes in the bottom of a container.
1 cup (130g) all-purpose flour
1/4 tsp ground turmeric
¼ tsp salt
1 beaten egg
3/4 cup (180ml) coconut milk mixed with 3/4 (180ml) water
In a large bowl, sift together flour and turmeric. Add salt. Add egg and coconut milk and stir until a smooth batter forms. Strain batter to remove any clumps of batter.
Test batter thickness by putting some in roti jala pourer. It should come out as a smooth stream, not a dotted stream. Add more water for smoother stream or more flour for a thicker stream.
Let batter sit for half an hour before using.
Lightly brush vegetable oil onto a pan over medium heat. Pour batter into the roti jala cup until the cup is about half full. Form a lacy pattern by moving the cup in a circular motion or a figure 8 pattern over the pan. When moving the cup around the pan, place the cup close to the pan so the stream is smoother.
Cook until set, about 2 minutes. Slide crepe onto a plate. Repeat with the rest of the batter.
When crepes are cool enough to handle, fold into quarter circles. You can also fold in the sides and roll up into a tube shape.
These can be made ahead and frozen in single layers then transferred to a freezer bag. Reheat in a 200F oven for 7-10 min.