Rice And Soy Crepes
|Sesame oil||2 Tablespoon|
|Water||2 Cup (32 tbs)|
|Brown rice flour||1 Cup (16 tbs)|
|Soy flour||1⁄2 Cup (8 tbs)|
Combine all ingredients in an electric blender and process until batter is smooth.
Let rest 2 hours to allow particles of flour to expand in liquid, resulting in a tender crepe.
Just before baking crepes, process again briefly to blend ingredients.
Heat an oiled crepe pan or a small, heavy skillet and drop batter by the heaping tablespoonful (about 1/4 cup) into pan.
Tilt pan to distribute batter evenly and cook about 2 minutes.
Flip crepe over, using fingers, and brown on reverse side (about 1 minute).
Remove crepe to heatproof plate and keep in warm oven until all the batter is used.
Serving size: Complete recipe
Calories 1279 Calories from Fat 552
% Daily Value*
Total Fat 63 g96.5%
Saturated Fat 12.5 g62.7%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 297.4 mg12.4%
Total Carbohydrates 131 g43.7%
Dietary Fiber 10.9 g43.7%
Sugars 6 g
Protein 51 g101%
Vitamin A 20.5% Vitamin C
Calcium 20.9% Iron 51.7%
*Based on a 2000 Calorie diet