Crepes can be made vegan and gluten free too!!
I wanted an easy breakfast fix on Sunday and these crepes were a perfect solution.
1 cup rice soaked 2 hrs or overnight ( I prefer overnight soaking)
1/4 cup unsweetened dried/fresh coconut shavings ( I grated fresh coconut meat)
2 tbsp cilantro chopped
1 tsp natural sea salt
Wash the rice thoroughly after soaking and grind it with some water to start with.
Never add too much water when grinding as it would leave the batter coarse.
Add water little by little gradually and once the batter is less coarse, mix in the coconut shavings and grind.
Once the batter is smooth, make sure the consistency is little thicker than water (or regular crepe batter consistency). Add salt and cilantro and mix the batter so that it’s evenly consistent.
Heat a griddle or skillet , pour a ladle of this batter onto the hot skillet .
Tilt the skillet soon after so you have an even crepe and let it cook until the sides start coming off of the skillet or when the crepes brown on the sides .
Use a BPA free non stick skillet. Not sure if cast iron works .
Had I known that this recipe would have been a success, would have taken step by step video ..next time
If you don’t have coconut, use chopped cucumber.
Serve with chutney dip or veggie curry.
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