RCI-BR.008.0183.001
Rice Crêpes
Makes 6 servings
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- -ounce carton egg substitute*1 8 unit
- 2/3 cup
- margarine1 tablespoonmelted
- 1/2 cup
- 1 tablespoon
- 1 cup
- 1 unit
- fresh fruit (strawberries2 1/2 cupsraspberries, blueberries, or other favorite fruit)
- Low-Sugar fruit spread (optional)1 unit
- Light sour cream (optional)1 unit
- confectioner's sugar for garnish (optional)1 tablespoon
Method
1
Cook the rice according to package directions until tender, then allow it to cool slightly. Measure out the required amount and set aside.
20 minutes
2
In a blender or mixing bowl, combine the evaporated skim milk, flour, sugar, melted margarine, and cooked rice. Blend or whisk until the batter is smooth and the rice is evenly incorporated.
5 minutes
3
Allow the batter to rest at room temperature so the flour fully hydrates and the mixture thickens slightly. This resting period ensures tender, even crêpes.
30 minutes
4
Heat a non-stick skillet or crêpe pan over medium heat and lightly coat the surface with vegetable cooking spray. The pan is ready when a drop of batter sizzles immediately upon contact.
2 minutes
5
Pour a small amount of batter into the center of the pan and quickly tilt the pan in a circular motion to spread the batter into a thin, even round. Cook until the edges appear set and lightly golden, about 1 to 2 minutes.
2 minutes
6
Carefully flip the crêpe using a thin spatula and cook the second side for an additional 30 to 60 seconds until lightly cooked through. Transfer to a plate and repeat with the remaining batter, re-spraying the pan as needed.
1 minutes
7
Stack the finished crêpes with a small piece of parchment between each one to prevent sticking. Serve warm or at room temperature with your preferred accompaniments.