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Rice Wheat Crepes

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Ingredients
  Whole wheat flour 3⁄4 Cup (12 tbs)
  Rice flour 1⁄2 Cup (8 tbs)
Directions

Mix the flour with water in the Bosch blender.
For more tender crepes, refrigerate batter 2 to 3 hours or overnight.
If cornmeal settles to the bottom, blend again.
Fry as directed for Basic Crepes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish

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Your rating: None
4.13
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 605 Calories from Fat 24

% Daily Value*

Total Fat 3 g4.4%

Saturated Fat 0.6 g3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4.9 mg0.2%

Total Carbohydrates 131 g43.6%

Dietary Fiber 13.7 g54.8%

Sugars 0.5 g

Protein 18 g35.6%

Vitamin A 0.2% Vitamin C

Calcium 4.1% Iron 22.5%

*Based on a 2000 Calorie diet

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Rice Wheat Crepes Recipe