Rice Crepes

July 11, 2014

These rice crepes are soft and spongy yet very fine. These are easy and quick to make. This batter remains in the fridge for a week in an airtight container. It can also be frozen till further use for 15 to 20 days.


1 Cup Rice                 
2 Tablespoons Cooked Rice  
1/8 Teaspoon Dry yeast          
Salt to taste.


Wash  and soak the rice for an hour or two.  Grind this to fine paste along with cooked rice.  Add the yeast and  mix well. Keep it overnight or for 8 - 10 hours till it doubles in size. Add salt and water to make a batter for thin crepes.  This batter cannot be spread with a spoon.

Heat a non-stick pan and just grease it with very little oil. Pour a  ladle full of batter and swirl the pan around so that the batter spreads.  Cover, cook on slow flame till done and the crepe is slightly brown on the sides. Do not flip the crepe. Remove and serve it with chutney or tomato sauce.  We had with sauce. You can also add a filling of your choice and roll it.  This can be given to children as tiffin as they remain soft.  Do try this recipe and give your comments.

Linking this post "Come, join us for Breakfast" event .

Labels: Breakfast, Healthy, Kids delight, South Indian, Vegan, Come join us for Breakfast
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

1 comment:

  1. Thanks for the entries...very good breakfast options..