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Rice Crepes Recipe
|Evaporated skim milk||3⁄4 Cup (12 tbs)|
|Margarine||1 Tablespoon, melted|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 Tablespoon|
|Cooked rice||1 Cup (16 tbs)|
|Non-stick cooking spray||1|
|Egg substitute||8 Ounce (1 Carton)|
|Confectioners sugar||1 Tablespoon, garnish (For Garnish)|
|Fresh fruit||2 1⁄2 Cup (40 tbs) (Strawberries, Raspberries, Blueberries, Or Other Favorite Fruit)|
Serving size: Complete recipe
Calories 1373 Calories from Fat 352
% Daily Value*
Total Fat 40 g61.2%
Saturated Fat 6.9 g34.7%
Trans Fat 0 g
Cholesterol 45.3 mg
Sodium 729.9 mg30.4%
Total Carbohydrates 198 g65.9%
Dietary Fiber 6.3 g25.4%
Sugars 91 g
Protein 52 g103.9%
Vitamin A 55.2% Vitamin C 125.9%
Calcium 76.6% Iron 55.6%
*Based on a 2000 Calorie diet
Stir in flour and granulated sugar until smooth and well blended.
Stir in rice; let stand 5 minutes.
Heat 8-inch nonstick skillet or crepe pan; coat with nonstick cooking spray.
Spoon 1/4 cup batter into pan.
Lift pan off heat; quickly tilt pan in rotating motion so that bottom of pan is completely covered with batter.
Place pan back on heat and continue cooking until surface is dry, about 45 seconds.
Turn crepe over and cook 15 to 20 seconds; set aside.
Continue with remaining crepe batter.
Place waxed paper between crepes.
Spread each crepe with your favorite filling: strawberries, raspberries, blueberries, fruit spread, or sour cream.
Roll up and sprinkle with confectioners' sugar for garnish.