This is perhaps one of the most famous street food in Malaysia. You can find it anywhere especially at night markets, or more dearly known as "pasar malam". Classically this crepe is filled with crushed peanuts and sweet corn, but of course you can find varieties of fillings such as red beans or even chocolate rice available. Regardless, apam balik is sweet, as well as it is crispy and crunchy. And it is so easy to make at home.
2 cups all purpose flour
1 1/2 cups water
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp bicarbonate soda
pinch of salt
Using a blender, blitz sugar and egg until well combined and mixture become pale and foamy.
Add water and blend for a few seconds.
Add the rest of the ingredients, and blend for a minute until everything is well combined and you get a nice smooth batter.
Transfer batter into a jug or a bowl.
Place a frying pan on the stove on low-medium heat. Very lightly grease pan with oil. Use a few drops of oil and then spread using a kitchen roll or a tea towel. Alternatively, you can use oil spray.
Depending on the size of your pan, pour about half a ladle of batter, and spread as thinly as possible, using the back of the ladle. Thickness of batter being cooked determines the crispiness of the crepe.
Sprinkle about half a handful of sugar and peanuts, and about a quarter tablespoon of corn.
Cook for around 3-4 minutes, or until you see the edges turn brown in colour.
Using a butter knife, carefully loosen the edge of the crepe, and fold it in half.
Transfer to a cooling rack to let it stay crispy while you cook the next one. Or, serve immediately.