"The roti jala crepes were light and delicate. They could accompany so many dishes with panache. Amy envisioned herself serving them with salmon roe for breakfast or with cocktails. What a great new life she was going to have because of this class."
The metal cup with five ointed tips with tiny openings on the bottom dispenses the batter in thin threads. The technique is to rotate the cup in smooth concentric circles that create a lacey pattern. It is only necessary to cook one side of the crepe. Without the historic cup, you can make plain small crepes that will taste delicious.