Rice crepe batter

Rice crepe batter

By
From
Green Kitchen At Home
Makes
12 crêpes
Photographer
David Frenkiel

This crêpe batter is one of our family’s most cherished recipes. It can be used for basic crêpes or thin pancakes, but we often add vegetables to make it more interesting and it is also a really great way to sneak greens into your kids' diet.

We add spinach and serve them with a chickpea and apple filling, we add carrots and roll them into Korean Carrot Crêpe Rolls and we add beetroot and eat them as dessert crêpes. This gluten-free batter is heavy on egg and is made with rice flour, which makes the crêpes unusually easy to flip and handle, even more so when the batter has rested in the fridge. We often make a double batch of batter, saving half of it in a sealed jar in the fridge. It feels like such a luxury to have a batter ready to go, for any breakfast, lunch or speedy-dinner situation. Just remember to whisk it before using.

Ingredients

Quantity Ingredient
5 free-range eggs
500ml plant-based milk of choice, `, (e.g. oat milk)
150g rice flour
1 tablespoon butter or virgin coconut oil, melted, plus extra to fry
A pinch sea salt

Method

  1. Crack the eggs into a blender or food processor, add the rest of the ingredients, blend until completely smooth, pour into a jug and set aside in the fridge for about 30 minutes to rest. (You can leave it for up to 3 days.)
  2. Heat a little butter or oil in a 20 cm non-stick frying pan on a medium-high heat. Once hot, whisk the batter then ladle 80 ml into the pan, tilting the pan to spread and evenly distribute the batter. Fry for 1–2 minutes or until small bubbles form on the surface and the base is golden. Run a spatula around the edges of the crêpe, to make sure it has detached from the pan, before carefully flipping it over and frying the other side for a further 1–2 minutes or until cooked and golden. Transfer to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first crêpe).

Tip

  • Alternatively, prepare the crêpe batter in a large mixing bowl with a whisk or immersion (hand) blender.
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