Notes: Rice flour (finely ground rice) gives the crêpes their interesting texture, which varies according to how finely the grain is ground. Most rice flours from Asia are as silky as baby powder; they produce a very thin, crisp crêpe. Slightly coarser, grittier flours make thicker pancakes. Don't use sweet or glutinous rice flour. Look for rice flour in natural-food stores and in Asian or Latino food markets. If using Asian rice flour, use 2 tablespoons less water in step 1. To serve crêpes Vietnamese style, arrange a few leaves of red leaf lettuce and some mint sprigs alongside; cut off chunks of the crêpe, place in a piece of lettuce, add a few mint leaves and a spoonful of seasoned fish sauce, and wrap in the lettuce to eat. Serve with hot cooked rice and a light soup for supper.