Rice Flour Crepes with Strawberry Salsa

Ingredients

For Salsa

2 Cups Straberries - Cut into small chunks
2 Green Chillies - Finely Chopped
1/4 inch Ginger - Grated
1/4 cup of Mixed Herbs (Mint, Oregono, Rosemary, Basil) - Finely Chopped
2 Tspns Icing Sugar
Salt to taste

For the Crepes

Rice Flour - 1 Cup
Vegetable Oil (I prefer Olive or Peanut) - 1 tspn
Salt to taste

Directions

Mix all the ingredient for the Strawberry Salsa and keep it aside
Mix all the ingredients for the crepes and make a batter adding sufficient water to have consistency that is slightly thinner than that for pancakes
Heat a non stick pan on the stove. Brush it slightly with some oil.
Make sure that the pan is very hot.
Next, take some batter in a ladle and evenly pour it on the pan in a thin layer
As you pour the batter will start bubbling and making little holes in the crepe. You want to have these bubble to make a good crepe. This will happen only if your pan is sufficiently hot and the batter is the right consistency.
Flip the crepe once it start pulling away from the pan
Remove it from the pan after 30 seconds of flipping

Strawberry Salsa

Assembly

Take a crepe in a plate
Spread some Strawberry Salsa in the center
Fold the crepe and serve it with some freshly made Strawberry and Rosemary Syrup