Rice Flour Crepes with Strawberries
By Julie Cader
I decided to follow up my last blog of how to make rice flour with a fun way to put it to good use. It’s time to whip up some yummy rice flour crepes covered with fresh strawberries.
Ingredients
Crepes
1 cup rice flour
¼ teaspoon salt
¼ teaspoon vanilla extract
2 teaspoons sugar
2 large eggs
1 cup milk
1 tablespoon melted unsalted butter, plus
additional unsalted butter to cook crepes
Strawberries
1 cup sliced fresh strawberries
1 tablespoon Grand Marnier cognac
2 teaspoons sugar
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
Topping (optional)
Whipped Cream
Chocolate Shavings
Directions
In a blender, combine all ingredients for the crepes, except the additional butter to cook the crepes, and blend until smooth.
Melt ¼ teaspoon of butter into crepe pan or small skillet, over medium heat.
Pour batter, using 1/4 cup measure, into pan and turn pan to evenly distribute batter to form a circle.
Cook about 30-40 seconds per side, or until the crepe starts to brown.
Arrange cooked crepes on serving platter. Gently stir strawberries with Grand Marnier, sugar, vanilla and cinnamon.
Arrange strawberry mixture on crepes and cover with whipped cream and chocolate shavings, if desired.
Makes around 10 crepes.
Julie is Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new recipes- especially if they feature California rice.
