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Burmese Crepes | Ah-Boh

Burmese Crepes | Ah-Boh

Burmese Crepes | Ah-Boh is :

dairy free , lacto ovo vegetarian , vegan

Prep Time: 30 minutes
Cook time: 30 minutes
Total time: 60 minutes
Yield: 8 Servings
Tags: Vegan
Health Score: 0 %


1/4 teaspoon

baking soda
6 tablespoons

coconut milk
1/2 cup

3 tablespoons

granulated sugar
2 tablespoons

rice flour

8 servings

vegetable oil
1 - 1/2 cups



  1. Make the batter

  2. Whisk the rice flour, all-purpose flour (or additional rice flour), water, salt, sugar, and baking soda together in a medium bowl until perfectly smooth. The batter should be runny.

  3. Let rest at room temperature for 30 minutes.Make the filling

  4. Mix the coconut milk, sugar, rice flour, and baking soda together in a small bowl until perfectly smooth. The filling should have the consistency of pancake batter. Set aside.Make the crepes

  5. Heat a 7- or 8-inch cast-iron or other heavy skillet over medium heat.

  6. Add a little oil to the skillet, wait about 20 seconds, and then wipe the skillet out with a paper towel.

  7. Place the skillet back over the heat and increase the heat to medium-high. Stir the batter. If necessary, add a little more lukewarm water to thin it so it will spread easily and stir again.

  8. Pour a scant 1/4 cup batter into the skillet and lift and tilt the skillet so the batter flows out to the edges. Cover and cook for 20 seconds or so. Spoon 1 generous tablespoon filling onto the center of the crepe, cover, lower the heat slightly, and cook for 1 minute. Check to see if the filling has set; if not, cover and cook a little longer.

  9. Take the skillet off the heat, fold the crepe in half, and transfer it to a plate. Repeat with the remaining batter and filling, wiping the skillet with the oiled paper towel if needed between crepes to prevent sticking.

  10. Serve hot.

Wine Pairing :

  • cream sherry
  • bordeaux
  • champagne
  • moscato dasti
  • port
  • white burgundy

Cream Sherry, Bordeaux, and Champagne are great choices for Crepes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.