Roti Jala (Net Crepes)

Ingredients

• 250 g (2 cups) plain flour
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• 2 eggs
• 180 ml (3/4 cup) coconut milk
• 360 ml (1 1/2 cups) water
• 1 tbsp cooking oil, plus extra for the pan

Method

1. Whisk the flour, turmeric and salt in a large bowl. In a jug, whisk the eggs, coconut milk, water and 1 tbsp oil together.
2. Pour the liquid into the flour a little at a time, whisking until smooth. Strain the batter through a sieve to remove any lumps; it should be as thin as pouring cream. Rest for 15 minutes.
3. Heat a 24 cm (9 in) non-stick pan over medium-low heat and wipe it with a little oil on a paper towel.
4. Fill a roti jala mould or a squeeze bottle with batter. Hold it over the pan and move it quickly in circles and zigzags to make a lacy net that covers the pan. Cook for 1–1 1/2 minutes, until set and no longer shiny. Do not flip it or let it brown.
5. Slide the crepe onto a plate, fold it in half, then fold or roll it into a triangle or a log. Repeat with the rest of the batter, stirring it each time and wiping the pan with oil every 2–3 crepes.
6. Keep the finished roti jala covered with a clean cloth so they stay soft. Serve warm with chicken curry or beef rendang.

Tips

• No mould: use a squeeze bottle with a small nozzle, or a strong plastic bag with a tiny corner snipped off.
• Batter consistency: if the lines break up, the batter is too thin, so whisk in 1–2 tbsp flour. If it clogs the nozzle, add a splash of water.
• Make ahead: roti jala keep for 2 days in the refrigerator. Steam them for 3–4 minutes, or microwave them covered, to soften them again.
• No coconut milk: use the same amount of fresh milk. The crepes will be slightly less rich.