Rice Flour Crepes
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 4 crepes, 2 servings
Lacy Indian crepes made with brown rice flour and cream of wheat, filled with potato masala.
  • 1 cup water
  • ½ cup brown rice flour
  • ¼ cup cream of rice (Idli rava )
  • 1 teaspoon cumin seeds
  • ⅓ teaspoon salt or to taste
  • a generous pinch of asafoetida (hing) - optional
  • 3-4 Tablespoons finely chopped cilantro
  • 2 tablespoons finely chopped/grated ginger
  • Oil as needed (I use organic canola or virgin coconut oils)
  1. In a bowl, add the rice flour, cream of rice, salt, cumin, asafoetida and water and whisk into a thin batter.
  2. Add the ginger, chili, cilantro and mix.
  3. Prepare a large non stick pan and heat on medium.
  4. When hot, add a few drops of oil and spread on the pan.
  5. Fill a ladle with the batter and drop/drizzle it on the hot pan to make a lacy crepe.
  6. To create the sprinkle effect, use a smaller ladle or ¼ cup batter at a time and drop it on the hot pan without creating thick or double layers.
  7. Drizzle a few drops on oil on the edges.
  8. Cook on medium heat until the edges start to leave the pan and look golden. 5-7 minutes.
  9. Fold and serve.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/09/rice-flour-crepes/