These beautiful crepes (called yei mont in central Burma and mok ghieh-ba in Kachin State) are made at markets all over Burma. They are close first cousins of dosa, the crepe-like flatbread of southern India, but like other dishes in Burma that probably originated in the Indian subcontinent, they have taken on a distinctive identity.
The batter is made of rice flour and unlike dosa batter, it is not fermented, instead whisked up just before it’s needed. The crepes are cooked on one side only, in a very lightly oiled skillet. They are sprinkled with
Cooking these takes practice, as any crepes do, so you may have to discard the first one or two. You will need a well-seasoned cast-iron or other heavy skillet
Combine the rice flour, salt, and baking soda in a bowl and whisk in ½ cup lukewarm water until you have a perfectly smooth thick batter. Add the remaining
Place a well-seasoned 7- or 8-inch skillet over medium heat. When it is hot, add about
Make this first crepe plain, so that you can get comfortable handling it: fold it in half, flip it over for 15 seconds, and transfer it to a plate.
Repeat with the remaining batter and oil, stirring the batter each time before you start, but with subsequent crepes, sprinkle toppings on one half of the crepe once it has started crisping at the edges: a scant tablespoon each of peas and chopped tomato,
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