Crepe making in Laos

From the archive record

While making crepe, we should ensure that: It must flow over the pan quickly and easily to make a thin pancake so it must be very liquid. It must be very strong so that it will not break despite being thin. It must not stick when it cooks. If there are lumps (even small ones) the batter will not flow across the pan nicely. It should taste nice Use strong flour - bread flour is best. Sieve the mixture after making it - it's the best way to get rid of lumps. The guy is so talented that he got the crepe in big round shape mixing some spicies in it and so beautifully he packed the crepe and handed over to his customer once it was all ready to eat in Laos. source: en.wikibooks.org This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., th