Quick + easy-to-make, these have become a new go-to in our house for a fun, Pan-Asian-inspired breakfast, lunch or dinner. We discovered another great use for the Koda Farms Mochiko Rice Flour we mentioned a while back—vegan savory rice flour crêpes.
You can do whatever you want for the filling, really. We usually take stock of whatever fresh vegetables we have on hand and do a combination of raw + some thinly sliced and salted for a short amount of time on very high heat.
For the crêpes themselves, you need:
- 1 cup sweet rice flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup almond or soy milk
- 1/2-1 cup water
- 1 Tbsp ground flax
- 2 tsp vegetable oil
First, in a small bowl, mix the flax together with 3 tablespoons of very cold water, whisking thoroughly with a fork until consistent and then place in the fridge; allow to chill for 10-15 minutes, until thickened (you can also place it in the freezer for a shorter amount of time). That’ll be our ‘flax egg’. Now sift the rice flour, baking powder, and salt together in a bowl and then beat in the milk and water until smooth. Vary the amount of water you add depending on how thin you want the crêpes and how confident you feel flipping them (more water, thinner crêpes). Once it’s sufficiently chilled, add the flax mixture and oil and mix until consistent.
Heat a heavy skillet over medium-high heat or until it is hot enough to bounce water droplets. Lightly oil pan and then ladle enough of the batter into the skillet to form a relatively thin, large pancake. It may take a little practice/trial and error to get the right thinness. Cook until you start to see small bubbles form throughout the crêpe—the middle will come last; once it does, carefully flip the crêpe, gingerly starting at the edges and working your way around with a spatula. Cook for a little less time on this side, checking the underside with the spatula; once done, add fillings, fold over, and transfer to a plate with some nice herbs and/or Gochujang to top.
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