Of all the foods my Sri Lanken husband has introduced me to, appa, or hoppers, are my favorite. On my first trip to his country, I gorged on the bowl-shaped crepes, made from a yeasty batter of rice flour and coconut milk. I ate them filled with steamed eggs for breakfast, with fiery onion-chile paste for lunch, and for dinner with a little seeni sambol, caramelized onions mixed with Maldive fish, smoked and air-dried tuna. For dessert? Yup, suffused with smoky-sweet palm syrup. Though they resemble French crepes, and many of Sri Lanka's foods were brought to the island by colonists, the origin of hoppers is unclear.