Rice crepes

When I saw this recipe, I was intrigued. Upon first read, it seemed to me like it was just a crepe recipe with rice added in. My intuition was, somewhat unfortunately, correct. I don’t really see the point of adding the rice as it makes the crepes harder to evenly spread out in the pan. I suppose they are a decent use of leftover rice.


  • 8 egg whites or 4 eggs
  • 2/3 cup soy milk
  • 1 tbsp Earth balance
  • 1/2 cup flour
  • 1 tbsp granulated sugar
  • 1 cup cooked rice
  • oil or cooking spray
  • fresh fruit, confectioner’s sugar or other toppings of choice

Yield: 6 crepes

Combine eggs, soy milk and Earth balance in a small bowl. Stir in flour and sugar until smooth and well blended. Stir in rice and let stand 5 minutes. Heat a pan, coat with cooking spray. Spoon 1/4 cup batter into pan.

Lift pan off heat and quickly tilt pan in rotating motion so that pan is completely covered with batter. Place pan back on heat and cook until surface is dry, about 45 seconds. Turn crepe over and cook 15-20 seconds and set aside. Continue with remaining batter. Place wax paper between crepes.

Fill and spread with topping of choice. Banana and chocolate sauce pictured.

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