If you prefer your crepes on the crunchier side but don't want to burn them, try swapping all-purpose flour with rice flour.

Emerging from the pan are lacy, crispy-edged crêpes encasing a filling of shrimp, pork, and bean sprouts tucked inside. What makes bánh xèo so special is the contrast of textures — crunchy crêpe ...

You can replace rice flour with buckwheat flour. You can fill the crepes as you prefer, for breakfast with jams or sweet creams or as an appetizer with cold cuts or other savory preparations!

rice flour ¼ tsp salt 30gm (5 tsp) sugar 280gm (1¼ cup) milk Ghee for greasing To make the crepes, you can use any frying pan with a handle, which will allow you to swirl the batter. But we like ...

I also make the crepes much smaller, so everyone can have their own. Most of the recipes I've seen use rice flour as the only starch in the crepe batter, but I found the cooked crepes a little too ...

You can also pack these in your kid's tiffin. Ingredients in Patishapta Recipe: Thin crepes made with refined flour, rice flour and semolina. Stuffed with a tasty coconut and jaggery filling. Heat the ...

Simple rice flour crepes that come alive with a few drops of coconut oil Ingredients 2 cups roasted rice flour 1 1/2 cups warm water 1/2 cup grated coconut 2 to 3 cups room temperature water 1/2 ...

In a large mixing bowl add 1 cup sprouted moong flour, 2 tablespoon rice flour and salt. 2. Add water (as required ... Move the pan in a circular motion to coat the entire circumfrence, like crepes ...