Rice Crepes
| 4 | eggs, lightly beaten | 4 |
| 3/4 cup | milk | 175 mL |
| 1 tbsp | butter or margarine, melted | 15 mL |
| 1/2 cup | all-purpose flour | 125 mL |
| 1 tbsp | granulated sugar | 15 mL |
| 1 cup | cooked U.S. rice | 250 mL |
| 2-1/2 cups | cut up fresh fruit | 625 mL |
| Light sour cream | ||
| Icing sugar |
In medium bowl, combine eggs, milk and margarine; whisk in flour and sugar until well blended. Fold in rice; let stand 5 minutes. Lightly grease an 8-inch (20 cm) non-stick skillet or crepe pan. Heat over medium-high heat. Spoon 1/4cup (50 mL) batter into pan. Lift pan off heat; quickly tilt pan in rotating motion so bottom of pan is completely covered with batter. Place pan back on heat and continue cooking until surface is dry, about 45 seconds. Turn crepe over and cook 15 to 20 seconds; set aside. Continue with remaining crepe batter. Place wax paper between crepes. Fill crepes with fruit and sour cream. Roll up and sprinkle with icing sugar.
In medium bowl, combine eggs, milk and margarine; whisk in flour and sugar until well blended. Fold in rice; let stand 5 minutes. Lightly grease an 8-inch (20 cm) non-stick skillet or crepe pan. Heat over medium-high heat. Spoon 1/4cup (50 mL) batter into pan. Lift pan off heat; quickly tilt pan in rotating motion so bottom of pan is completely covered with batter. Place pan back on heat and continue cooking until surface is dry, about 45 seconds. Turn crepe over and cook 15 to 20 seconds; set aside. Continue with remaining crepe batter. Place wax paper between crepes. Fill crepes with fruit and sour cream. Roll up and sprinkle with icing sugar.
Makes 10 crepes.
Source www.riceinfo.com
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