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Rice Crepe/Pancake Recipe

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This recipe for Rice Crepe/Pancake is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 c long grain rice
2 T grated coconut
Salt to taste
Oil to fry
Directions:
Directions:
Wash and soak rice overnight or for 4 to 6 hours. Blend to a fine paste adding coconut, salt (to taste) and water. Add enough water to make a pour batter. Heat a non-stick pan, grease lightly with oil and pour a ladleful of batter and slightly tilt the pan so that it will cover uniformly; when it is done (1 or 2 minutes), fold in half and then into quarters and transfer to a plate. Repeat the process; makes10 to 15 crepes.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
45 mins.
Personal Notes:
Personal Notes:
You can also make the batter using rice flour (available in Asian groceries).

 

 

 

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