11 September 2006


250g of rice flour
1½ cups of coconut milk
Good pinch of sugar
½tsp bicarbonate of soda


Process into a batter which should be a slightly thicker consistency that for crêpes.

Season the pan well to prevent sticking. Heat up a little oil in the bottom of the pan and swirl it to coatall sides.

Pour in batter to a depth of about 2cm. Swirl the batter around the pan to coat the sides. Then place on low heat and cover the top.

The hoppershould be cookedand set in the centre but still soft andpale yet crisp and golden on the bottom and the batter that was swirled up the sides of the pan.

Hoppers should be served as fresh as possible.

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