This is another instant crepe recipe. Very easy and delicious for breakfast or snack.
Serves 6
Category - Breakfast / Snacks / Dinner
Rice Flour - 3 Cups
Salt to taste
Water as required
Oil just to drizzle over the crepes as required
Combine all the above ingredients in a big mixing bowl (except for the oil). The consistency of the batter should resemble that of the buttermilk.
Heat a non stick or iron cast pan, pour a ladle full of the batter. Drizzle oil and cook till golden brown. We cook only on one side for these kinda crepes.
Serve with Chutney.
VARIATIONS -
1) You can add a tadka of mustard seeds, hing, red chillies, curry leaves and coriander.
2) You can add any vegetables of you choice and also add chopped green chillies or red chillies.
You can also refer RAva Dosa / Semolina crepes, instant version again.
You can store the leftover batter for up to 2 days in the refrigerator.
Serves 6
Category - Breakfast / Snacks / Dinner
Rice Flour - 3 Cups
Salt to taste
Water as required
Oil just to drizzle over the crepes as required
Combine all the above ingredients in a big mixing bowl (except for the oil). The consistency of the batter should resemble that of the buttermilk.
Heat a non stick or iron cast pan, pour a ladle full of the batter. Drizzle oil and cook till golden brown. We cook only on one side for these kinda crepes.
Serve with Chutney.
VARIATIONS -
1) You can add a tadka of mustard seeds, hing, red chillies, curry leaves and coriander.
2) You can add any vegetables of you choice and also add chopped green chillies or red chillies.
You can also refer RAva Dosa / Semolina crepes, instant version again.
You can store the leftover batter for up to 2 days in the refrigerator.
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