These are interesting Sri Lankan/India crepes, inspired by Sandor Katz' description in "The Art of Fermentation." Ideally, the edges are thin and beautifully crispy, while the centers are chewy and moist. My recipe is still in process; I'll post updates when I improve things. For now, the most important thing I've learned is that you absolutely must not use sticky rice - starchy white basmati is the best I've tried.
1 lb. white basmati rice, soaked overnight
2-4 c. coconut water
about 2 Tbsp. coconut water kefir, or some similar ferment, as starter
Blend these ingredients (just enough liquid to make a creamy, thick batter) until very smooth. Ferment in a covered, room-temperature location until risen and full of tiny bubbles (5-48 hours or so, depending on season).
Add 1 tsp. salt, and ferment for a few more hours.
To cook the hoppers, you'll have to experiment with the consistency of the batter (add more coconut water if necessary, if the first batch is too thick). Ideally, you would use a hopper pan. I used a preheated cast-iron skillet on medium-low heat, brushed lightly with coconut oil. Swirl the batter out to the edges of the pan, and immediately cover. Allow the hopper to steam for a few minutes, and then check - you want a crepe that is thicker in the middle, cooked through, crispy on the edges and spongy in the center.