Japanese Crepe



        Tonson Mung Bean Starch 100 grams
       Wheat Flour 100 grams
        Salt 1/4 Teaspoon
        Baking Soda 1/2 Teaspoon
        Water 50 grams
         Egg 2 Eggs
         Sugar 200 grams
         UHT Coconut Milk 200 grams
1. Mix Tonson mung bean starch, wheat flour, salt, water, eggs and coconut milk together until smooth. 
Slowly add in sugar to the mixture and stir until it completely dissolves.
3. Add baking soda to the mixture, stir thoroughly and set aside.
4. Brush the pan with melted butter and heat on stove. Wait until the pan is hot before pouring in the crepe mixture to medium thickness. Once the crepe turns golden, add the stuffing of your choices.