82. Popia

• 3½ pints minus 4 tablespoons (8½ cups) water
• 3½

These delicate crêpes are strong, pliable and elastic, and light. They are made by touching a toffee-like dough of flour and water to an ungreased hot griddle or heavy frying pan. The portion of the wet dough which adheres to its surface forms a translucent crêpe. This recipe requires about 4 hours’hard work, and makes 250 to 300 six-inch sheets.

Pour the water into a large mixing bowl.