Its hard to think of crepes made with just rice, but its is entirely possible, whats more, these crepes (called Aapam) are quite possibly one the most beautiful creations in the crepe family, Lacy, and snow white with crisp brown edges. the flavor is mild enough to complement almost any filling, sweet or savory. The filling in this recipe is just One of the many variations I've tried. —Panfusine
savory Aapam crepes
2 1/2 cups
Salt to taste
Butternut squash, 'peeled' into ribbons
baby portobello mushrooms, sliced
grape tomatoes, cut in half
herbes de provence
1 clove garlic, smashed
coarse sea salt to taste
black pepper for seasoning
juice of 1/2 lemon
2 tablespoon orange zest
In This Recipe
savory Aapam crepes
Soak the Basmati rice for at least 2 hours in warm water
Drain the water and grind the basmati rice using as little water as possible to a smooth paste. Transfer to a container. Dilute with one cup of water
Rinse the blender jar thoroughly with the remaining water. Transfer this starchy water to a saucepan. Bring this liquid to a boil until the mixture turns into a gelatinous texture. Keep whisking to avoid any lumps being formed. Pour this liquid into the rice paste whisking all the while to make a dilute batter. Season with salt. Whisk in the baking powder.
Heat a 6 inch non stick skillet and brush lightly with olive oil. When the skillet gets hot, mix the batter well (the rice tends to settle at the bottom) and pour 4 oz into the center of the skillet. Using a circular motion at the wrist, swirl the pan around till the batter evenly coatsa thin lacey layer on the bottom of the skillet and about a cm. up the sides. Cover with a lid (so that the steam cooks the top surface without drying it out) & cook on medium heat till the edges begin to brown and start leaving the edges of the pan. Using a silicone spatula, gently pry the crepe loose & slide onto a plate. Spoon in the sauteed vegetables as per your preference. Serve warm. Give the batter a good stir and repeat from the 4 oz pour!
In a mixing bowl, combine the tomatoes, butternut squash ribbons, and the sliced mushrooms. along with the pepper & herbes de provence
Heat the oil, and add the smashed garlic clove. when the garlic releases the aroma, remove it and add the vegetables. Sautee on high till the butternut ribbons turn soft but not mushy and The juice from tomatoes get released. Season with sea salt, the orange zest. mix to evenly distribute the seasoning. Transfer to a dish & drizzle with the lemon juice.