Proof the yeast. (Mix sugar with warm water and add the yeast to it. If the yeast starts to bubble after 10 minutes, it's good to go.)
Mix rice flour and sugar in a vessel. (The traditional recipe contains a third of wheat flour, which you can add if you're not gluten free.)
Add the proofed yeast to rice flour and mix well.
Add in either milk or coconut milk or coconut juice and stir.
Leave the mixture to rise overnight.
In the morning, add salt and eggs to the batter and mix again.
Heat a cast iron pan, add smear it with a bit of oil. I prefer coconut oil since it enhances the flavour of the chitaps.
Pour a large spoonful of batter on the pan and roll it around so that the batter covers a circular area. You can cover the chitaps aka rice crepes while they're on the flame or you can leave them open. It's up to you.
When it turns lightly brown, flip it onto a plate and it's ready to eat. Continue the same way till you run out of batter. Enjoy!
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