1/4 cup thick coconut milk
1 3/4 cup water
2 cups all-purpose flour
1 tsp salt
1 egg, beaten
pinch of turmeric (optional)
vegetable oil to grease the pan
In a bowl, whisk together the coconut milk, water, salt, turmeric (if using) and egg. Gradually whisk in the flour until you have a smooth batter, about the consistency of whipping cream. Strain the batter through a fine sieve to remove any possible lumps. This is important if using a roti jala funnel because even the smallest lumps can clog the spouts.
Heat a large non-stick skillet over medium heat. Pour in a splash of vegetable oil and rub it into the surface with a paper towel. Ladle some batter into the funnel (if using), holding the funnel about a half-inch to an inch over the skillet. Move the funnel in circular pattern to form a lacy, fishnet-like crepe. Cook until the crepe is set and the edges begin to lift and curl from the pan. Slide onto a clean plate. Roll or fold into eighths. Continue until all the batter is finished.
This makes about 16-20 crepes. Serve it
with curries or other saucy dishes. I served it here with an excellent
Burmese shrimp curry from Naomi Duguid's Burma: Rivers of Flavor. I'll be posting my take on this dish soon.