Kue Lekker

4.75 from 4 votes

Crisp, ultra-thin, and crispy Kue Lekker is a popular street food snack in Indonesia. Easy to make with just simple ingredients and a regular frying pan, they are ready for your choice of sweet or savory fillings.

Author: Taste of Nusa

Course: Dessert, Snack

Cuisine: Indonesian

Difficulty: Easy

Servings: crepes

Prep Time:5

Cook Time:1 15

Total Time:5

Ingredients

2/3 cup (100 gr) rice flour
1/4 cup (30 gr) cornstarch
1/4 cup (30 gr) all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
5 tbsp (65 gr) granulated sugar
1 egg
1/2 tsp vanilla extract
1 cup (250 ml) milk
Chocolate sprinkles

Instructions

Mix dry ingredients – In a large bowl, sift rice flour, cornstarch, all-purpose flour, baking powder, and salt. Add granulated sugar. Mix until well combined.
Add wet ingredients – Make a hole in the middle. Add egg and vanilla extract. Whisk slightly. Gradually add milk while whisking constantly until the batter is smooth. If your batter is lumpy, you can strain the batter through a sieve to remove the lumps.
Cook crepes – Heat a medium non-stick frying pan (the bottom of my pan is 7 inch/18 cm in diameter) over low heat. Once the pan is hot, spoon a ladle of batter and twirl the pan to spread it out thinly.
Sprinkle chocolate sprinkles or add the fillings you prefer. If you use wet ingredients for your filling, make sure to add them at last just before folding the crepe to prevent it from getting soggy.
Fold – Cook for about 5 minutes for each crepe or until the edges are golden brown. Fold the crepe into half.
Cool – Transfer to a wire rack to cool completely. The crepes will continue to get crispy as they cool down. They are best eaten immediately for the best texture.

Notes

Storage – If you don't plan to cook all of the batter, you can keep the leftover in the fridge for up to 2 days.

Nutrition