Jamie Oliver

Roti jala (lace crépes)

With coconut milk & turmeric

Roti jala (lace crépes)

Serves 10 to 12
Cooks In20 minutes plus resting
DifficultyNot too tricky
Nutrition per serving
  • Calories
    113
    6%
  • Fat
    6.6g
    9%
  • Saturates
    1.6g
    8%
  • Protein
    2.2g
    4%
  • Carbs
    11.9g
    5%
  • Sugars
    0.3g
    0%
  • Salt
    0.2g
    3%
  • Fibre
    0.5g
    -

Of an adult's reference intake

Jamie and Jimmy's Friday Night Feast
Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver
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Ingredients

  • 150 g plain flour
  • 1 large free-range egg
  • 120 ml light coconut milk
  • 1 pinch of ground turmeric
  • 50 ml vegetable oil
Tap For Method
Jamie and Jimmy's Friday Night Feast
Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

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Method

  1. Combine all the ingredients, except the oil, in a bowl, adding a good pinch of sea salt and 200ml of water. Mix until smooth, then leave to rest for 30 minutes.
  2. Lightly oil a large frying pan or griddle, then place on a medium heat.
  3. Spoon a ladleful of batter into a roti jala mould (or use a squeezy bottle), and move in a circular motion to form a thin, lacy pattern in the pan. Keep the mould about 3cm above the hot pan and drizzle from the middle outwards in a spider web pattern. It’s best to keep the mould full at all times to give the best pressure for flowing the batter.
  4. Cook for 20 to 30 seconds – you don’t want it to brown, but it needs to firm up slightly – then bang out onto a board (do not attempt to flip it).
  5. Fold into quarters or roll up, then repeat with the remaining batter, serving as and when ready. Delicious served alongside an Aubergine kuzi, with Sambal nenas (pineapple relish).

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Nutrition per serving
  • Calories
    113
    6%
  • Fat
    6.6g
    9%
  • Saturates
    1.6g
    8%
  • Protein
    2.2g
    4%
  • Carbs
    11.9g
    5%
  • Sugars
    0.3g
    0%
  • Salt
    0.2g
    3%
  • Fibre
    0.5g
    -

Of an adult's reference intake