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Brown rice flour savoury Crepes

May 10, 2015 7:30 pm

About:

As far as savory crepes go, this potato and rice flour crepe is one of my favorites. Its quick, filling, gluten free and vegan friendly (Think of these as vegan omelettes!).

More about Potato Flour:
Many retailers sell potato flour as a health food, most likely because it derives directly from the whole potato and is usually much more nutritious than processed wheat flour. Health experts are often quick to point out that potatoes are carbohydrates, however. The body is usually able to break them down into sugar relatively quickly, making them good for quick bursts of energy but not as useful when it comes to sustained nutrition.
It is high in many vitamins, for instance, including vitamin C and vitamin B6; it is also a good source of potassium, calcium, and dietary fiber, and contains some protein, as well.

Serves-2-3
Preparation time-10 minutes
Cooking time-15-20 minutes

Ingredients:

• Rice flour- 1 cup (I used brown rice flour)
• Potato flour-2-3tbsp
• Chickpea flour-1/4cup
• Finely chopped onion-1 medium
• Chopped ginger-1 tsp
• Finely chopped green chillies-2
• Ground cumin-1 tsp
• Salt- to taste
• Water- 1 ¾-2 cups
• Oil- for cooking crepes/dosa

Procedure:

• In a mixing bowl, add rice flour, potato starch, chickpea flour, salt , onion, ginger, chillies mix well.
• Add water and whisk until everything combined. (The batter should be slightly thinner than pancake batter and should be easily pourable). If the batter is too thick, add extra water.
• Heat a non-stick pan, pour a ladle of batter on the hot pan. Using the ladle or back of a spoon, spread the batter around to form a thin crepe. (Drizzle some oil if desired).
• Cook on medium heat for about 1 minutes or till the bottom side is golden.
• Using a spatula, flip the crepe over and cook the other side till golden.

• Serve hot with

Mint chutney

Coriander or cilantro chutney

Date-tamarind chutney

Note:

• Veggies like carrot, spinach can be used as a variation.
• Potato starch can be replaced with corn starch.
• White rice flour can also be used

Posted by Chitra Jagadish

Categories: Indian, Main dish, Vegan

Tags:

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17 Responses to “Brown rice flour savoury Crepes”

1. ooo Crepe :9

   LikeLiked by 1 person

   By andy1076 on May 10, 2015 at 7:38 pm

   1. Oooo Andy……. Thank you… 🙂 🙂

      LikeLiked by 1 person

      By Chitra Jagadish on May 10, 2015 at 10:51 pm

      1. ^.^/

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         By andy1076 on May 10, 2015 at 10:51 pm

2. Reblogged this on The Militant Negro™.

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   By Mr. Militant Negro on May 10, 2015 at 8:18 pm

   1. Thank you sir

      LikeLike

      By Chitra Jagadish on May 10, 2015 at 9:51 pm

3. I bet these taste a bit like my Mum’s potato cakes

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   By derrickjknight on May 11, 2015 at 8:21 am

   1. Thank you Derrick. … It tasted delicious. … glad you liked it feel blessed to hear that. .. good day…

      LikeLiked by 1 person

      By Chitra Jagadish on May 11, 2015 at 10:31 am

4. delicious…

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   By The Yummy Lounge on May 11, 2015 at 8:55 am

   1. Thabx s bunch… good day…

      LikeLike

      By Chitra Jagadish on May 11, 2015 at 10:32 am

5. Reblogged this on poroshanko and commented:
   Like very much. I can eat a lot.

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   By poroshanko on May 11, 2015 at 9:52 am

   1. Thanx a lot for your support….. glad you liked it… good day. . 🙂 🙂

      LikeLike

      By Chitra Jagadish on May 11, 2015 at 10:29 am

6. Never tried potato starch, but this looks absolutely delicious Chitra!!

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   By Malar on May 11, 2015 at 10:31 pm

   1. Thanks dear…this turned out well with soft texture…

      LikeLike

      By Chitra Jagadish on May 12, 2015 at 2:08 pm

7. Brown rice crepe!!!! That sounds pretty awesome.. Gotta try it asap

   LikeLiked by 1 person

   By Fareeha - faskitchen on May 12, 2015 at 2:02 pm

   1. Thank you Fareeha for stopping by ….. await to hear from you…. 🙂

      LikeLike

      By Chitra Jagadish on May 12, 2015 at 4:00 pm

8. […] Brown rice Crepes: […]

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9. […] Brown rice dosa […]

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