These can also be made as waffles, if you have a waffle iron.
1/4 C rice flour
1 C all purpose flour
1/3 C sugar
3/4 C coconut milk
1 large egg yolk
1/4 C plus 2 T lime juice
1/2 C minced (or super-tiny) dried shrimp
Oil for frying
Handful of cilantro
Place flours and sugar in a medium bowl and stir in the coconut milk and egg yolk. Stir in lime juice and beat until smooth. Let stand for about 20 minutes.
Stir in the dried shrimp. The batter should be fairly thin and smooth. If necessary, thin with additional coconut milk.
Heat a heavy skillet over high heat. Then lower the heat and rub the surface with an oiled paper towel. Remove the pan from the heat and pour a scant quarter cup of batter into it, spreading it thinly. Drop a coriander leaf or two onto the crepe and place back on the heat for one minute. Flip the crepe and cook until it has light brown spots, about 35 seconds. Remove to a plate and repeat with remaining batter. Wipe the skillet with an oiled paper towel between each crepe.
Serve with lettuce leaves and dipping sauce.
Dipping sauce for savory crepes
2 T fish sauce
2 T rice vinegar
1 T water
1 t salt
1 garlic clove, minced or grated
1 serrano chili, minced (optional)