These are a lovely and slightly decadent feeling breakfast that we enjoy at least once every 2-3 months. They’re fairly healthy if you don’t count the sugar in the syrup!
2 cups of rice flour
1/2 tsp salt
2 cups milk (we’ve used Lactaid, Almond or Coconut)
2 Tablespoons melted butter
Mix all ingredients together until smooth. Pour approx. 1/4 cup into non-stick (or well greased) skillet set to just medium heat. Rotate skillet to spread batter in a circle (or use the back of a spoon to smooth it out as daughter Chi does!). Cook about 30 seconds per side until golden brown. I used to keep a platter in a pre-warmed oven to keep them warm while we make these so that we don’t have to eat in shifts – the crepes stay very nice and don’t stick to each other. Now we have a warming spot on our stovetop which works nicely.
Daughter Kiba loves to make fresh fruit syrups to go on our crepes – so depending on what we have on hand, it might be blueberry, strawberry, mixed berry, peaches, etc. Today’s crepes were served with a Satsuma Orange/Pineapple syrup, recipe below:
Satsuma Orange/Pineapple Syrup
Satsuma Oranges are part of the mandarin orange family – and our nephew (thanks, Scott!) just sent us a 1/2 bushel from his trees. They’re mild flavored and peel easily.
For her syrup, Kiba used:
1/4 cup water
1 Tablespoon lemon juice
1.5 tablespoon liquid aminos
2 Tablespoons brown sugar
1/4 cup apple juice
1 Satsuma orange (segments halved)
3/4 cup fresh cubed pineapple
dash of pepper
1/4 tsp salt
1/4 tsp powdered mustard
1 Tablespoon ginger paste
1 Tablespoon butter
(Incidentially, while some of these ingredients sound a bit odd or savory, it worked out very nicely. Kiba is pretty good with her flavors – and she’d done a variation on this earlier in the week as a sweet/sour sauce on chicken for our lunch one day. I liked it so much I requested she make a variation for the crepes!)
Cook all ingredients in a small sauce pan until bubbly, then remove from heat and let cool.
We rarely keep whipped cream in our kitchen – but if you like you can serve these with whipped cream or whipped coconut.
The main staple we use and is pictured above is Cabot’s plain yogurt. I buy the 10% fat variety as I detest non-fat and 10% is generally the highest fat I can find!