Sri Lankan Egg Hoppers

Serves 4
Time 2 hrs 30 min
Sri Lankan Egg Hoppers

These crêpe-like "bowls" are a popular street food in Sri Lanka. Made from rice flour and coconut milk, the crisp hoppers form edible bowls for simply cooked eggs. Serve with a spicy chile sauce, chutney and fresh herbs. Inspired by Whole Planet Foundation® microcredit client recipes.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VegetarianVegetarian

Ingredients

    3 tablespoonswarm water (about 110°F)
    1 teaspoonactive dry yeast
    1 1/2 cupsrice flour
    1 teaspoonsugar
    1/2 teaspoonfine sea salt, divided
    1 can (13.5-ounce)light coconut milk
    4 largeeggs

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Method

Place warm water in a small bowl and add yeast.


Let yeast dissolve and rest, about 5 minutes.


Meanwhile, in a large bowl, combine flour, sugar and 1/4 teaspoon of the salt.


Add yeast mixture and coconut milk to flour mixture and whisk until blended.


Cover and let rise 2 hours.


Whisk to deflate.


Heat an 8-inch nonstickskillet over medium heat.


Add 1/2 cup batter and swirl to coat pan, including sides.


Cook 1 minute to set.


Crack egg in center.


Cover skillet and cook 2 to 3 minutes or until egg and hopper (crepe) are cooked through.


Sprinkle with a pinch of the remaining salt. Remove and repeat with remaining batter and eggs. Serve immediately.

Nutritional Info

Serving Size

Calories

310

Total Fat

7g

Saturated Fat

7g

Cholesterol

185mg

Sodium

370mg

Total Carbohydrate

37g

Dietary Fiber

1g

Total Sugars

1g

Protein

9g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.