Spiced Rice Crepe Bites

Name: Spiced Rice Crepe Bites
Total time: 57 min
Yield: 6
Ingredients: 0.75 cup Basmati rice (rinsed); 1.5 cups water; 1 Tbsp olive oil; 1 large onion (peeled and finely chopped); 1 red Bell pepper (rinsed; cored and finely chopped); 2 cloves garlic cloves (peeled and crushed); 2 tsps ground cilantro; 1 tsp freshly grated ginger; 1 pinch ground Turmeric; 3 Tbsps chopped, fresh cilantro; 2 tsps fresh lemon zest; 2 Tbsps freshly squeezed lemon juice; 0.5 cup low-fat Yogurt; 1 bunch scallions (rinsed; trimmed and cut lengthwise into ribbons); 6 Tbsps butter (divided); 3 eggs; 1.5 cups all-purpose flour; 3 eggs; 0.75 cup milk; 0.75 cup water; 0.25 tsp salt

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

moderate

Difficulty

Preparation:

25 min.

Preparation

ready in 57 min.

Ready in

Ingredients

for

servings

For Spicy Rice Filling: ¾ cup Basmati rice (rinsed); 1 ½ cups water; 1 Tbsp olive oil; 1 large onion (peeled and finely chopped); 1 red Bell pepper (rinsed; cored and finely chopped); 2 cloves garlic cloves (peeled and crushed); 2 tsps ground cilantro; 1 tsp freshly grated ginger; 1 pinch ground Turmeric; 3 Tbsps chopped, fresh cilantro; 2 tsps fresh lemon zest; 2 Tbsps freshly squeezed lemon juice; ½ cup low-fat Yogurt; 1 bunch scallions (rinsed; trimmed and cut lengthwise into ribbons)

For Crepes: 6 Tbsps butter (divided); 3 eggs; 1 ½ cups all-purpose flour; 3 eggs; ¾ cup milk; ¾ cup water; ¼ tsp salt

How healthy are the main ingredients?

Yogurt Basmati rice olive oil garlic clove ginger onion

print shopping list

Preparation steps

For Spicy Rice Filling:

Bring the water to a boil, add the rice and cook for 15 minutes, or until tender.

Heat olive oil in a skillet over medium heat. Add the onion and red pepper and cook, stirring for 4 to 6 minutes or until soft. Add garlic, coriander, ginger, and turmeric; cook, stirring for 2 to 3 minutes or until fragrant. Remove from heat.

Add the rice, cilantro, lemon zest, lemon juice and yogurt; stir to combine.

For Crepes:

In a medium saucepan set over medium-low heat, melt 3 tablespoons of butter. Set aside to cool.

In a large mixing bowl, beat the eggs. Mix in the flour gradually. Slowly add the milk and water, stirring to combine. Add salt and cooled butter and mix with a whisk until smooth.

Heat skillet over medium high heat. Add some of the remaining butter to coat pan.

Using a 1/4 measuring cup, scoop the batter onto the skillet. Tilt the pan with a circular motion so that the batter coats the surface evenly in a thin layer.

10.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Move to a plate. Repeat until all batter is used.

11.

Lay the crepes out on a work surface.

12.

To Assemble:

13.

Spoon the rice filling over the crepe and spread almost to the edges of the crepes. Carefully roll-up each crepe. Tie off each end with a spring onion ribbon. Using a sharp knife, cut in half diagonally. Arrange on a tray and serve.

Related Recipes