Rice Flour Crepes
Gluten Free, Low Carbs, Sugar Free, Yeast Free, Nut Free
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Rice Flour | 150 gr | 1 cup | ||
| Eggs | 2 | 2 | ||
| Milk | 300 ml | 1 1/4 cups | ||
| Water, warm | 150 ml | 2/3 cup | ||
| Salt | 3 gr | 1/2 teaspoon | ||
| Curcuma, optional | 3 gr | 1/2 teaspoon | ||
| Butter, melted | 30 gr | 2 tablespoons |
Optional Ingredients for sweet version:
| 3 ml / ½ teaspoon Vanilla | |
| 15 gr / 1 tbsp Sweetener ( Maple Syrup, Honey or Coconut Sugar) | |
| 3 gr / ½ teaspoon Cinnamon |
Equipment:
| Blender |
Steps:
In a high-speed blender put Milk (300 ml) and Eggs (2). Blend well. In a high-speed blender put Milk (300 ml) and Eggs (2). Blend well.
Add to the blender the rest of the ingredients warm Water (150 ml), Rice Flour (1 cup), Salt (1/2 tsp), melted Butter (2 tbsp) and Curcuma (½ tsp). Blend until smooth. Crepe batter should have the consistency of heavy cream, almost liquid. Add to the blender the rest of the ingredients warm Water (150 ml), Rice Flour (1 cup), Salt (1/2 tsp), melted Butter (2 tbsp) and Curcuma (½ tsp). Blend until smooth. Crepe batter should have the consistency of heavy cream, almost liquid.
Allow the batter to rest for 10 minutes. Allow the batter to rest for 10 minutes.
Meanwhile preheat a crepe pan or non-stick skillet over medium heat (for about 5 minutes). This step is very important, so crepes will not stick to the pan! The pan should be heated to medium before adding the batter. If the heat is too high, the batter won’t spread to the edges of the pan before setting. Meanwhile preheat a crepe pan or non-stick skillet over medium heat (for about 5 minutes). This step is very important, so crepes will not stick to the pan! The pan should be heated to medium before adding the batter. If the heat is too high, the batter won’t spread to the edges of the pan before setting.
Brush the pan very lightly with oil. Brush the pan very lightly with oil.
Coat the pan with about 1/3 cup of crepe batter, cook until the edges start to brown, then flip the crepe. Cook for 10 more seconds and remove from the pan. Coat the pan with about 1/3 cup of crepe batter, cook until the edges start to brown, then flip the crepe. Cook for 10 more seconds and remove from the pan.
Continue with the rest of the batter, adjusting heat up or down. Mix crepe batter before pouring each batch into the pan or all the millet meal will run to the bottom of the bowl. Simple solution but very important. You should yield about 8 crepes. Continue with the rest of the batter, adjusting heat up or down. Mix crepe batter before pouring each batch into the pan or all the millet meal will run to the bottom of the bowl. Simple solution but very important. You should yield about 8 crepes.
Transfer the cooked crepes to a large plate and serve with your choice of fillings or toppings! Transfer the cooked crepes to a large plate and serve with your choice of fillings or toppings!
Rice flour crepes can be filled with a variety of sweet or savory fillings, similar to traditional crepes. Sweet fillings may include fruits, jams, Nutella, honey, or whipped cream. Savory fillings could consist of cheese, vegetables, meats, or spreads like pesto or hummus. Rice flour crepes can be filled with a variety of sweet or savory fillings, similar to traditional crepes. Sweet fillings may include fruits, jams, Nutella, honey, or whipped cream. Savory fillings could consist of cheese, vegetables, meats, or spreads like pesto or hummus.
Comments:
Rice Flour Crepes
Here are some tips for making perfect crepes:
Use the right batter consistency: The crepe batter should be thin, similar to the consistency of heavy cream. If it's too thick, the crepes will be too dense; if it's too thin, they may tear easily.
Let the batter rest: Allow the batter to rest for at least 10 minutes before cooking. This allows the flour/grains to fully hydrate and results in smoother crepes.
Preheat the pan: Preheat a non-stick skillet or crepe pan over medium heat before adding the batter. The pan should be hot enough that a drop of water sizzles and evaporates immediately.
Use the right amount of batter: Pour just enough batter into the pan to thinly coat the bottom when swirled. You can use a ladle or measuring cup to portion out the batter.
Swirl the batter: Once you pour the batter into the pan, quickly tilt and rotate the pan to spread the batter evenly in a thin layer. This helps create a uniform thickness for the crepe.
Cook on one side first: Cook the crepe on one side until the edges start to brown slightly and the surface appears dry, about 1-2 minutes.
Flip carefully: Use a thin spatula to gently lift and flip the crepe. If you're new to making crepes, you can use your fingers to help guide the crepe as you flip it.
Cook briefly on the other side: Cook the crepe on the other side for another 15 seconds or until lightly browned.
Keep warm: If you're making a large batch of crepes, you can keep them warm by covering the stack with a clean kitchen towel while you finish cooking the rest.
Experiment with fillings: Get creative with your crepe fillings! Sweet options like Nutella, fresh fruit, whipped cream, or jam are classic choices, while savory options like cheese, ham, spinach, or mushrooms can also be delicious.
With practice and patience, you'll be able to master the art of making perfect crepes every time!
Rice Flour Crepes additional information:
Rice flour crepes can provide a range of nutrients depending on the specific ingredients used in the recipe. Here's a general overview of the nutritional value of rice flour crepes made with eggs:
Protein: Eggs are a rich source of high-quality protein, containing all nine essential amino acids that the body needs for growth, repair, and maintenance of tissues. Protein is essential for building and repairing muscles, supporting immune function, and producing enzymes and hormones.
Carbohydrates: Rice flour is primarily composed of carbohydrates, which provide energy for the body. However, rice flour crepes may have a lower carbohydrate content compared to crepes made with wheat flour, making them potentially suitable for individuals following low-carb or gluten-free diets.
Vitamins and minerals: Eggs are rich in various vitamins and minerals, including vitamin A, vitamin D, vitamin B12, riboflavin, folate, iron, and selenium. These nutrients play important roles in vision health, bone health, red blood cell production, and antioxidant defense.
Fats: Eggs contain healthy fats, including monounsaturated and polyunsaturated fats, as well as omega-3 fatty acids. Fats are essential for nutrient absorption, hormone production, and cell membrane structure.
Gluten-free: Rice flour is naturally gluten-free, making rice flour crepes a suitable option for individuals with gluten intolerance or celiac disease.
Fiber: While rice flour itself is not a significant source of dietary fiber, adding fiber-rich ingredients like fruits or vegetables to the crepe filling can increase the fiber content and promote digestive health.
Overall, rice flour crepes can be a nutritious and versatile choice for breakfast, brunch, or dessert. They provide a good balance of protein, carbohydrates, fats, vitamins, and minerals, making them a satisfying and wholesome meal option.
The final results of rice flour crepes made with eggs can vary depending on the any additional ingredients or toppings added. However, here are some general characteristics you can expect:
Texture: Rice flour crepes tend to have a slightly different texture compared to traditional wheat flour crepes. They may be thinner and more delicate, with a smoother and silkier texture. The addition of eggs can help provide structure and elasticity to the crepes, resulting in a tender yet sturdy texture.
Flavor: Rice flour crepes have a mild, neutral flavor that pairs well with both sweet and savory fillings. The addition of eggs adds a subtle richness and depth of flavor, enhancing the overall taste of the crepes.
Appearance: Rice flour crepes may have a slightly paler color compared to crepes made with wheat flour, due to the lighter color of rice flour. However, they should still have an attractive golden-brown hue when cooked properly.
Flexibility: Rice flour crepes made with eggs are typically flexible and pliable, making them easy to roll, fold, or stack. This flexibility allows for a variety of serving and presentation options, whether filled with sweet fillings like fresh fruit and whipped cream or savory fillings like cheese and vegetables.
Nutritional value: Rice flour crepes made with eggs can provide a good balance of macronutrients (protein, carbohydrates, and fats) as well as essential vitamins and minerals. The exact nutritional content will depend on the specific ingredients used in the recipe and any additional toppings or fillings added.
Overall, rice flour crepes made with eggs can be a delicious and versatile option for breakfast, brunch, or dessert. With their tender texture, mild flavor, and flexibility, they can be customized to suit a wide range of tastes and dietary preferences.
