Brown rice flour savoury Crepes
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.
Preparation time-10 minutes
Cooking time-15-20 minutes
- 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
- 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
- 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