In a medium bowl, whisk together the flour, water, coconut milk, eggs, salt, and turmeric until smooth. (If any clumps remain, run mixture through a sieve.)
2. Step
Using a sharp-pointed knife (a corkscrew or nail works just as well),poke three holes in the cap of a plastic water bottle.
3. Step
Fill the bottle with your pancake batter.
4. Step
Heat a very lightly greased nonstick skillet over medium heat. Working quickly, invert the water bottle and drizzle the batter in quick circular motions forming a netlike pattern.
5. Step
Allow the pancake to cook for one to two minutes. Do not flip and watch closely so it doesn’t burn.
6. Step
Remove from pan, fold in the sides, and roll up. Serve with curry.
