Rice Crepe Batter



  • 2 cups Rice flour
  • ¼ tsp. Ground turmeric
  • ½ tsp. Kosher salt
  • cup Water
  • ¾ cup Canned coconut milk
  • 3 Scallions, thinly sliced on extreme angle, about ¼ inch (0.6 cm.) thick


  1. In a large bowl whisk together the rice flour, turmeric, and salt. Add water and oil. Whisk until mixture forms perfectly smooth batter (it will be very thin). If there are any lumps strain through a fine sieve. Set batter aside to rest for at least 30 minutes.