The one with shredded cabbage, canned tuna, and mayo is absolutely the best crepe I have ever had in my life. I don’t care for sweet ones.
The Ham and Cheese sounded benign enough, but Kimono Koi ensured that extra twist by topping it with Japanese seaweed and drizzling it with teriyaki and mayo. The combination seemed to work — the soft, slightly chewy crepe held together this bedlam of flavours that somehow managed to find a bit of harmony.
At $6.75 including taxes, Kimono Koi is neither a bargain, nor is it pricey. Although the Ham and Cheese crepe was tasty, I’m not sure it’s one of those things we’d keep coming back for. Maybe if we’re in the mood for dessert, we’ll give one of their sweet, dessert-sounding crepes a try.or 2 cups of flour add 3/4 cup lime water.
1cup of water
1 Tbsp of lime paste
Stir and allow the crystlas to sediment out.
Tip off the clear upper liquid and use this for the batter.
lime paste or lime water is used extensively and I suspect that this trick came either from China or from Portugal
The lime paste can be bought at Asian food suppliers including an online supplier
(I have a great respect for this company and unhesitatingly recommend them)
ngredients for two crepes:
30 g rice flour 1oz
10 g granulated sugar
100 cc milk 1/2 c
Small amount of oil
2— 4 eggs
1/2—1 cup flour
1/4—1/2 cup milk
1/4—1/2 cup water
1/4—1/2 teaspoon salt
1—2 tablespoons melted butter
1 ½ teaspoons Koon-Chun kansui
diluted in 1 cup water