Singapore Rice Crepes with Scrambled Eggs and Curried Vegetables

In bowl, whisk together rice flour, all-purpose flour and salt. In separate bowl, whisk together eggs, water and oil; pour over flour mixture and stir until combined. Let stand for 30 minutes.

Grease 8-inch (20 cm) nonstick skillet; heat over medium heat. Stirring batter each time, pour scant 1/4 cup (50 mL) into pan for each crêpe, swirling to coat; cook for 1 to 2 minutes or until top is dry. Stack on plate; cover with damp tea towel.

(Make ahead: Refrigerate in airtight container for up to 1 day)

In non-stick skillet, heat oil over medium heat; cook onion, stirring occasionally, for
8 minutes or until golden. Add garlic, curry paste, carrot and snow peas; cook, stirring occasionally, for 5 minutes or until vegetables are tender-crisp. Add bean sprouts and soy sauce; cook, stirring, for 1 minute or just until sprouts are slightly wilted.

In bowl, whisk together eggs, salt and pepper. In nonstick skillet, melt butter over medium heat; pour in egg mixture and cook for about 1 minute or until beginning to set. Gently draw spatula across bottom of pan to form large soft curds; cook for about 4 minutes or until eggs are thickened and moist but no visible liquid remains.

Spoon vegetable mixture down centre of each crepe; top with eggs. Roll up.