Easy Goan Savory Crepes

Yet another international dish in the buffet panoply comprising our Tropical Meal, or Dinner with an Identity Crisis due to Heat Stroke as we called it, was Goan Savory Crepes. Much easier than they sound these spicy pancakes of a sort can be used to sop up any wet curry or provide the unique starch to an exotic meal as above.

Want to impress without stress? Here's how to add easy flair to your next dinner for those peskily discriminating guests:

Mix together in a mixing bowl: 1 cup rice flour (we used organic brown rice flour but employ whatever is desired or easiest), 1 t. salt and 1 T. sugar. In a separate bowl whip 1 egg with 1 cup of coconut milk. Combine the two in the larger of the bowls and mix well to ensure there are few to no visible lumps.

Now stir into the batter: 1 t. cayenne pepper and 2 T. sesame seeds. Mix well.

Heat a cast iron skillet over medium-low heat and add wipe fully with a paper towel dipped in vegetable oil. Set the napkin aside for further use.

One at a time, do the following without fear: pour 1/4 cup of the batter in the skillet and swirl around immediately to make a circular shape about 5-6" in diameter. Place a lid over the skillet and wait 1-2 minutes or until tiny bubbles form on the surface of the crepe. At this point remove with a spatula to a plate - DO NOT FLIP. Keep the crepes warm by covering the plate loosely with a dish towel. Proceed to the next crepe.

From here on you will follow the same procedure for each crepe: after removing the previous one, wipe the hot skillet with an oil-saturated paper towel or napkin and pour the 1/4 cup of batter in to pan, swirling to spread out and covering with a lid for 1-2 minutes. Remove without flipping and stack them under the dishcloth. No worries - they will not stick together.

Continue with this simple routine until you have run out of batter - you should have 8-10 crepes when finished. Serve them with all curries or stews or any dish with accumulated and flavorful liquid . . . mussels, soups etc.