by vrunka
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vrunka's Notes:
Expand1/2 cup rice flour Ask a question about this ingredient
3/4 cups water Ask a question about this ingredient
4 eggs Ask a question about this ingredient
1/2 teaspoon turmeric Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
2 tablespoons canola, safflower or other mild oil, divided Ask a question about this ingredient
2 cucumbers, peeled, seeded and sliced into sticks Ask a question about this ingredient
1 red bell pepper, sliced into thin strips Ask a question about this ingredient
1/2 cup fresh basil leaves (preferably sweet Thai, but Italian is fine), shredded Ask a question about this ingredient
1 tablespoon fish sauce Ask a question about this ingredient
1 tablespoon water Ask a question about this ingredient
1 fresh lime, juiced Ask a question about this ingredient
1 teaspoon siracha sauce (or sliced fresh hot chili peppers) Ask a question about this ingredient
2 teaspoons sugar Ask a question about this ingredient
In a bowl (or better yet a large measuring cup with a pouring spout), whisk together the rice flour, water, eggs, turmeric and salt Cover and refrigerate for at least a half an hour or as long as overnight.
Ask a question about this stepHeat a large crepe pan (or shallow skillet) over medium heat. Swirl enough oil to cover the bottom of the pan. When the oil is hot, pour in enough batter to just barely cover the surface of the pan (about 1/4 cup). Let it sit undisturbed for 2 minutes then slowly start to lift up the edges with a spatula. The crepe is done when the center is no longer liquid, about another minute. Slide the whole crepe onto a plate and repeat the process for the rest of the batter.
Ask a question about this stepOnce all the crepes are done, assemble the crepes. Lay the cucumber and pepper strips down the center of each crepe and top with a generous portion of basil. Drizzle a spoonful of the sauce over the veggies and roll the crepe.
Ask a question about this stepThese are meant to be served at room temperature so don't worry about keeping the crepes warm. This should make about 8 crepes total.
Ask a question about this step
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
Thank you! I hope you both enjoy your crepes!