Gluten-Free Chatamari (Rice Crepe)

Instructions

1. 1In a medium bowl, whisk together the 1 cup Rice Flour, 1 cup Water, and 1/4 tsp Salt until you have a smooth batter with no lumps. Set aside.
2. 2Heat 1 tbsp of the 2 tbsp Oil in a 25.4 cm non-stick skillet over medium-high heat (204.4°C / 200°C). Add the about 225 g Ground Chicken or Pork, 1/4 cup Onion, 1 tsp Ginger, and 1 clove Garlic. Cook, breaking up the meat with a spoon, for 5-7 minutes, or until the meat is browned and cooked through. The internal temperature should reach 74°C.
3. 3Stir in the 1/4 tsp Turmeric Powder, 1/4 tsp Cumin Powder, and 2 tbsp Cilantro. Cook for 1 minute more, stirring constantly, until fragrant. Remove the meat mixture from the skillet and set aside.
4. 4Wipe the skillet clean. Heat the remaining 1 tbsp Oil in the same 25.4 cm non-stick skillet over medium heat (176.7°C / 175°C).
5. 5Pour about 1/4 cup of the rice flour batter onto the hot skillet and quickly swirl the pan to spread the batter thinly into a round crepe shape, about 15.24-20.32 cm in diameter.
6. 6Cook the crepe for 2-3 minutes, or until the edges begin to lift slightly and the bottom is a pale golden brown. You should see small bubbles forming on the surface.
7. 7Spoon about 1/4 of the cooked meat filling onto one half of the crepe. Carefully fold the other half of the crepe over the filling to create a half-moon shape.
8. 8Cook the folded crepe for 1-2 minutes per side, pressing gently with a spatula, until the outside is lightly golden and the filling is heated through. Repeat steps 5-8 with the remaining batter and filling to make 3 more chatamari.
9. 9Serve the chatamari hot.

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