Rice Flour Crepes
Recipe: #19816
June 30, 2015
Categories: Breakfast, Rice, White Rice, Brunch Gluten-Free, Vegetarian, Flour, Kosher Dairy, more
"Close to recipe from crepe cookbook by Martha Holmberg, she knows her stuff"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (202.9 g)
- Calories 361.5
- Total Fat - 20 g
- Saturated Fat - 10.8 g
- Cholesterol - 198.6 mg
- Sodium - 565 mg
- Total Carbohydrate - 34.3 g
- Dietary Fiber - 3.8 g
- Sugars - 8.7 g
- Protein - 13.5 g
- Calcium - 162.5 mg
- Iron - 2.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Put milk eggs salt sugar in blender blend, add rice flour; blend.
Step 2
With blender running, add stream of melted butter.
Step 3
Let batter rest at least 1 hour at room temp or 12 hours in fridge. Blend just before making as it tends to separate.
Step 4
Heat skillet, then put in a little butter pour in 1/4 cup batter and swirl around. cook.
Step 5
Repeat if you are going to freeze them put some wax paper between so they don't stick together.
Tips
No special items needed.
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