Street Fair Rice Crepes with Tropical Fruit
Ingredients
- 1 cup Mahatma® White Rice
- 3 eggs
- ¼ tsp salt
- 1 ¾ cups 2% milk
- 2 tbsp canola oil
- 2 tbsp butter, melted
- 1 cup mango, chopped
- 2 kiwi, peeled and chopped
- 1 cup pineapple, chopped
- 2 tbsp lime juice
- 1 tbsp honey
- 1 tbsp lime zest
- 1 cup store-bought coconut whipped cream
Instructions
These tasty crepes are made with homemade rice flour, Gluten Free, tender and light. Serve with a medley of tropical fruit for either breakfast, snack or dessert. This recipe makes 12 crepes.
Step 1
Place uncooked Mahatma® White Rice in a 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 blender, mix rice flour, salt, eggs, milk and melted butter until smooth; strain. Let stand 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.
Flavor Tips
Garnish with toasted coconut if desired.
Substitute kiwi, pineapple and mango 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.
For a dairy-free topping alternative, opt for coconut cream or a dairy-free whipped cream.
Gluten Free Crepes
For the Gluten Free eaters (or not), this one’s for you! This crepes recipe uses rice as a base, avoiding gluten entirely. Plus, you’ll be surprised by how easy it is to make your own rice flour – just add the uncooked rice into a blender or food processor, press until smooth, and then sift if necessary.
Using just one skillet, this pancake-like dessert is a low-mess, low-stress way to feed a big group of people with a crowd-pleaser breakfast or dessert. Not only are they delicious, but they are also fun to make. Have some extra fun with toppings and add your favorite chocolates and candies, or your favorite dessert sauce. Leave the toppings up to the eater, set out an array of different sauces and toppings, and let people make their crepes their own way.
Continue discovering new sweet treats prepared with rice by learning how to make Arroz con Leche with our easy recipe!
Tropical Fruit Medley
For this rice crepes, inspired on street fairs and food festivals, we recommend you make your own medley with tropical and refreshing fruits like mango, pineapple and kiwi. Dice in small cubes, combine the fruits and blend its flavors by adding a dash of fresh lime juice.
For a tasty and wholesome breakfast, add some granola and chopped almonds or nuts to top the crepe. Surprise your kids on their birthday with a delicious treat that will also give them the energy for the day. Serve with maple syrup for the full breakfast experience.
Looking to add more whole grains into your diet? Try making homemade whole grain rice flour by using Mahatma® Brown Rice.
Cooking With Rice
Discover all of the delicious ways you can cook with rice not only in classics like a Spanish rice dish paella or an Italian risotto recipe! Find cooking tips and recipe ideas for pancakes, waffles, crepes and much more with Mahatma® Rice in our Cooking section.
