N: Every region has its own variance of making a batter of some form of cereal and then frying it on hot flat-bottomed pan. The part of Bengal where I come from it is called patishapta pithe. This sweet dish is made once a year in the season when the juice of date palm is extracted and artisans make a natural molasses out of it. It is called patali gur and is an accompaniment to the pithe.
Not so long ago when sugar was a rare and expensive commodity the ritual of buying the patali gur and making of the pithe was a source of great joy and celebration. One of my favourite scenes in Bengali literature is in Pui Mancha by Bibhutibhushon Bandopadhyay where the children gather round their mother to eat pithe as she cooks these one after another. The mother is partial to her eldest daughter, a teenager, because she is quite a food connoisseur and appreciates her mothers skills, but more so because she is now of marriageable age and the mother is acutely aware that once married her foodie daughter may never have an equal opportunity to relish her food with such joy.
The semolina and rice flour crêpe does have a faint resemblance to the Bengali pithe because of the ingredients but if you want an authentic recipe there are plenty on the web. The crêpes are very crispy and very unlike the ones that have some form of plain or wholemeal flour in them. If you have rice flour and fine grained semolina in your larder give it a try.
Soak 1/2 cup of fine semolina with 1/2 cup of rice flour in 1 cup of milk and 1 cup of water with a dollop of honey.
Leave the mixture to soak in the fridge overnight.
Add an egg and some nutmeg to the mixture and mix well.
Then make the crêpes in regular style.