Credit to Yuki
Indian Crepes (Apom Manis)
Ingredients: 8 heap tbsp (1 cup) rice flour (made in Thailand) 2 heap tbsp (¼ cup) all-purpose flour 1/2 tbsp baking powder 1/4 tsp sea salt 4 tbsp sugar 1/2 can coconut milk 2 eggs 1/2 cup fresh milk, enough to make a liquidy smooth batter that can swivel. Method: Mix Ingredient (except milk) leave overnight in the refrigerator. Before cooking, add milk and mix well. Overall,, the mixture should be around 2-1/4 cups in volume. Heat up wok; spray a thin layer of canola oil. Scoop ¾ ladles full of batter and pour into the wok. IMMEDIATELY lift the wok ears, swivel to spread the batter into a big round shape. Go as big as you can. TIP: Try your first cooked apom, if you think is too thick, add a little milk to your batter. The thiner the batter makes thin crispy apom crepe. Put down the pan and let the batter set and cook. You can cover it if you wish. For me, I find that covering allow it to cook faster and the color turn out just right. When done, scrape the side with a spatula and lift the crepe out to cool. This Recipe makes about 20 - 25 crepes. Also, I noticed the seller use a lot of wax paper to layer the crepe which make them stay crispy and fresh.
