Sesame and Rice flour Crepes Recipe:
Sweet breakfast crepes with butter glaze, served with Sweet and sour mango Relish
I made these quick rice flour crepes for breakfast this morning and it was such a welcome change from the basic crepes. And those sesame seeds that i added only as an afterthought was like a magical touch, rice and sesame actually combine in a perfect harmony. I did top up the crepes with a melted butter glaze to add a little moisture to the crepe. The rice flour which is not as fine as our regular flour does not soak in a lot of water and may turn a little stiff on cooking, so the butter helps make up for the dryness. And oh, since I already had enough sweet and sour mango relish stocked up, it together turned into a perfect breakfast combo, Rice flour crepes with sweet and sour mango relish.
Ingredients (Makes 6 medium size crepes, serves 2-3):
For the crepes:
- 1 cup rice flour
- 2 eggs
- 3 tablespoon sugar
- ½ teaspoon salt
- 1 and ½ cup milk
- 1 tablespoon melted butter
- ½ tablespoon white rose/vanilla essence
- 2 tablespoon white sesame seeds
- Oil for greasing the pan
For the butter glaze:
- 2 tablespoon melted butter
- A pinch of salt
- A teaspoon brown sugar
- ½ teaspoon lime juice
- 1-2 small cinnamon stick
The Crepe Batter:
- Combine flour, salt, sugar, butter, milk in a bowl and make a smooth free flowing thin batter. Put it in your blender if you like or just use a whisker.
- Then stir in half of the sesame seeds and cover the bowl and keep in the refrigerator of ½ to 1 hour.
The butter Glaze:
- Whisk butter, salt and sugar together till the sugar melts.
- Add cinnamon stick and warm up in the microwave for 10 seconds only.
- Add lime juice, whisk and keep aside.
- Heat a non-stick pan over medium heat and brush some oil. Make sure that the pan is not too hot.
- Lower the flame and pour a ladle full of mixture and spread it all across the base of the pan evenly by immediately moving and twisting the frying pan in rounds.
- Let it cool on a medium heat only, sprinkle some sesame seed on the top of the crepes, once the base stars to turn a little golden and starts to sizzle, just flip over.
- Cook on the other side till its golden brown. Repeat the process for the remaining batter and arrange the crepes in the serving dish.
- Use a brush the top of the crepes with the butter glaze and serve hot with my sweet and sour mango relish.
Dos and Don’ts:
- Do keep the batter thin and do stir it every time before pouring on the pan for the rice flour settles down at the base when left idle.
- Do heat the pan slowly and not at one go on a high flame else your batter will stick to the base.
- Don’t overcook the crepes, only till they are just golden else they would harden up while eating.