Tropical Street Fair Rice Crepes
Ingredients
- 1 cup Carolina® White Rice
- ¼ tsp salt
- 3 eggs
- 1 ¾ cups 2% milk
- 2 tbsp butter, melted
- 2 tbsp canola oil
- 1 cup mango, chopped
- 1 cup pineapple, chopped
- 2 kiwi, peeled and chopped
- 2 tbsp lime juice
- 1 tbsp honey
- 1 cup store-bought coconut whipped cream
- 1 tbsp lime zest
Instructions
Made with homemade rice flour, these Gluten Free crepes are tender and light. Filled with a medley of tropical fruit with pineapple, kiwi and mango, they can be served for breakfast, snack or dessert.
Step 1
To make the rice flour, place uncooked rice in your high-speed blender, coffee grinder or food processor. Cover the blender and grind on highest setting until smooth powder consistency and resembles flour. There should be no larger chunks. Sift if needed. You should have approximately ½ cup rice flour.
Step 2
In the same blender, mix rice flour, salt, eggs, milk and melted butter until smooth, then strain. Let the mixture sit for at least 30 minutes. Batter should be consistency of thick cream, if needed thin with a little water.
Step 3
Heat 8-inch non-stick skillet set over medium heat. Brush with oil to lightly coat pan. Pour ¼ cup batter into pan; swirling to coat bottom of pan. Cook for 60 to 90 seconds or until crepe begins to curl around the edges. Flip and cook for an additional 30 to 60 seconds or until set. Repeat with remaining batter, oiling the pan between each batch. Transfer crepes to parchment paper-lined baking sheet. Cool completely.
Step 4
Meanwhile, toss together mango, pineapple, kiwi, lime juice and honey. Let stand for 5 minutes.
Step 5
To serve, fill each crepe with some of the fruit mixture and dollop of coconut cream. Garnish with lime zest.
Recipe Tips
Garnish with toasted coconut for an added crunch.
Substitute the suggested fruit medley with your favorite tropical fruit. Add banana, papaya and/or guava.
Substitute coconut whipped cream with plain whipped cream or topping and spike with ½ tsp coconut extract if desired.
Tropical Sweet Treat
Whether it’s breakfast or dessert, crepes are always a great option. The beauty of crepes is that you can fill them with anything you like! Our recipe uses a tropical fruit medley of juicy pineapple, mango and kiwi, but you can also make yours savory with cheese. Simply adjust the toppings based on your preference.
To make these street fair crepes, add fruit to your crepe and fold it in half. Drizzle the folded creation in some chocolate sauce or maple syrup, and add a sprinkle of powdered sugar or shredded on top! Whipped coconut cream is a great addition to boost the tropical flavors.
These crepes are also Gluten Free and don’t skimp on any flavor! By using your own homemade rice flour, you can use what you have in your pantry to create your own crepes at home, even when you are out of flour! Never made rice flour before? Check out our guide here.
What’s the difference between a pancake and a crepe?
A crepe is essentially a flat pancake. Using just one skillet, crepes are made to the right thickness by lining the base of the pan or skillet with a thin layer of batter. They’re fun and easy to make, and this recipe can yield up to 12 crepes!
Whip up this Gluten Free recipe for your next brunch or breakfast date. Let everyone personalize their own and put out a lot of different options for toppings, like tropical fruits, fresh berries, chocolate sauce, chocolate candies, or even salty options like pretzels.
