Rice And Soy Crepes Recipe

Summary

Health IndexHealthyServings1
CuisineCourse
Interest Group

Ingredients

 Eggs4
 Sesame oil2 Tablespoon
 Water2 Cup (32 tbs)
 Brown rice flour1 Cup (16 tbs)
 Soy flour1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1279 Calories from Fat 552

% Daily Value*

Total Fat 63 g96.5%

Saturated Fat 12.5 g62.7%

Trans Fat 0 g

Cholesterol 845.9 mg

Sodium 297.4 mg12.4%

Total Carbohydrates 131 g43.7%

Dietary Fiber 10.9 g43.7%

Sugars 6 g

Protein 51 g101%

Vitamin A 20.5% Vitamin C

Calcium 20.9% Iron 51.7%

*Based on a 2000 Calorie diet

Directions

Combine all ingredients in an electric blender and process until batter is smooth.
Let rest 2 hours to allow particles of flour to expand in liquid, resulting in a tender crepe.
Just before baking crepes, process again briefly to blend ingredients.
Heat an oiled crepe pan or a small, heavy skillet and drop batter by the heaping tablespoonful (about 1/4 cup) into pan.
Tilt pan to distribute batter evenly and cook about 2 minutes.
Flip crepe over, using fingers, and brown on reverse side (about 1 minute).
Remove crepe to heatproof plate and keep in warm oven until all the batter is used.
Quantcast