Overhead shot of six Rice Crepes with a side of spinach and a green dipping sauce

Rice Crepes

  • Servings
    6

Ingredients

  • 6 cups long grain rice
  • 3 cups rice flour
  • 4½ cups water
  • 2 tablespoons chives, thinly sliced
  • salt, to taste
  • 1 tablespoon butter

Directions

  • Add cooked rice, rice flour and water into a blender/grinder and grind it till smooth.
  • Transfer this into a bowl and add the salt and chives.
  • Add remaining water and mix well with a whisk
  • Heat a non-stick pan. Once the pan is hot, add the butter and lower the heat and pour a ladle of the batter onto the pan.
  • Hold the handle of the pan and swirl the pan so that the batter spread evenly through out the pan.
  • Cover the pan and let the crepe finish. You can tell that it is ready when it starts to separate from the sides.