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Curry & Cheese Crepes with Rice Flour

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Rice flour gives these crepes crispy edges. Enjoy wrapping a variety of ingredients, savory or sweets!

Tips:

  • To make the thickness of the crepes even, add a little extra milk to the batter and apply thin coat of oil to the pan.

  • The outcome varies depending on the brand of rice flour used. Adjust the amount of liquid added to the batter.

  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.

Yield:

4 servings

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Ingredients

For the batter

2 eggs

1½ tablespoons (28ml) condensed milk

¼ cup (60ml) milk

1¼ cups (200g) rice flour

2 cups (500ml) water

¾ teaspoon (4.5g) salt

Ground turmeric or curry powder to taste

For the dry curry

10oz/300g ground pork

1 (200g) onion, diced (about 1 cup)

1 teaspoon (5g) minced ginger

1 teaspoon (5g) minced garlic

2 (160g) Japanese eggplants, ¼ inch/5mm cubed (about 2 cups)

1½ tablespoons (9g) curry powder

½ teaspoon (3g) chicken bouillon

½ tablespoon (9ml) soy sauce

Salt and pepper to taste

Vegetable oil or cooking spray to coat skillet

For the filling

8 leaves Boston bib or other leafy lettuce

3.5oz/100g camembert cheese

4 boiled eggs, quartered lengthwise

Fried onions for garnish

Directions

  1. For the batter

    In a small bowl, mix eggs, condensed milk, and milk.

  2. Combine rice flour to the mixture. Mix in water gradually, and add salt and turmeric to taste. Set aside.

  3. For the dry curry

    In a skillet over medium high heat, sauté the ground pork, onions, ginger, garlic, and eggplant.

  4. Add curry powder, chicken bouillon, and soy sauce. Mix well and add salt and pepper to taste. Set aside.

  5. Coat another skillet with oil over low heat. Pour approximately 1/4 cup of batter onto the pan. Swirl to spread evenly.

  6. Cook until the bottom is light brown. Flip and cook the other side. Repeat to make 8-12 sheets.

  7. Fill each crepe with a choice of lettuce, cheese, eggs, fried onion, or the curry mixture. Serve immediately.

Note

  • This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
  • The cooking time using microwave oven in this recipe is based on 1,000W in the US.
  • The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.