Then, when dinner time came around, I remembered that Jay's sister was making hoppers. These are a type of Sri Lankan crepe made with rice flour and coconut milk with a little yeast, sugar, and salt. They are created in a special pan that has a round bottom and, thusly, must be used on a gas burner. The edges are cripsy and brown. (Well, that is how I like them.) You can see that we also had several egg hoppers. So rather than the simply the dough, an egg is cooked in the bottom. They are not flipped and retain the shape of the special pan when removed.
I love the caramelized onions with chilis and tiny dried fish. This is often served with these. Hoppers can be eaten at any meal, or in between, and they're great for breakfast with bananas and other fresh fruit.
