Rice Flour Crepes with Black Beans & Guacamole

Due to the fact that rice flour pairs perfectly with taco-worthy fillings such as avocado, beans, cheese etc. gave me inspiration for this meal. This flour is a staple of South east Asia, Japan & India. Rice flour or rice powder is very different from rice starch, which is produced by steeping rice in a strong alkaline solution.

The technique of frying with rice flour has become universal. Rice absorbs less oil than other flours while frying, resulting in fewer calories from fat and a less oily product. Even many fast food restaurants dust their french fries with rice flour to give them that characteristic, satisfying crunch. By blending traditional wheat or cornstarch batters with rice flour will lighten the batter up and reduces some of the ‘gumminess’.

Rice flour is well suited to crepes but it is important to make them in thin, crisp rounds. If they are too thick the most likely they will crack if you are wrapping filling inside.

The recipe I’m using for my crepe stacks is pretty much a basic crepe recipe with rice flour substituted for all purpose flour. For the classic Asian rice ‘crepe’, coconut milk and turmeric are generally used.

This combination of flavors was very interesting. The recipe seems kind of long but it comes together fairly quickly. It certainly will be a ‘keeper’ for us.

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Rice Flour Crepes with Black Beans & Guacamole
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Course Main Dish
Cuisine American, Asia, Mexican
Servings
Course Main Dish
Cuisine American, Asia, Mexican
Servings
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Instructions
Rice Flour Crepes
  1. In a pitcher, whisk all ingredients together until smooth. Refrigerate for at least 30 minutes while preparing the rest of the recipe.
Crepe Filling
  1. In a large skillet, heat oil over medium-high heat. Add turkey; stir-fry until no longer pink. Stir in water chestnuts, carrot, cilantro, garlic, apricot preserve, soy sauce, ginger & red pepper flakes. Remove from heat & set aside.
Guacamole
  1. In a bowl, coarsely mash avocados, lime juice, salt, garlic, onion & cilantro with a fork. Cover & refrigerate until ready to use.
Black Beans
  1. In a bowl, combine all ingredients except chicken broth (or water). In a food processor, pulse 1/2 cup of the mixture with broth until smooth. Add to mixture in bowl & stir to combine well.
  2. Heat griddle to a medium-high temperature. Using a 1/4 measure, pour batter on griddle. With bottom of 1/4 cup measure, enlarge crepe by making circular motion in the batter. Cook each crepe for about 2 minutes until bottom is lightly browned. Lay on a plate until ready to use making sure not to let them dry out.
Assembly
  1. On each serving plate lay one crepe. Spread each with some of the guacamole, top each with some of the turkey filling, black beans, diced fresh tomato & a sprinkle of smoked Gouda cheese. Repeat with 2 more layers on each plate. End with a swirl of guacamole for some eye appeal. Serve extra beans on the side if you wish.

Coconut Rice Crepes with Seafood Filling

CELEBRATING MOTHER’S DAY!

Here in Canada, we set aside the second Sunday in May to honor our Mother’s with expressions of love and gratitude.

As I grow older, I realize how many ways I unconsciously emulate my mother. I loved everything about her and as a kid I could never imagine life without her. But in the natural sequence of events, that’s not how it works. I guess along with many other things, I’m grateful for the fact that she was there through my childhood. She passed away at the age of sixty and although she is no longer on this earth, her wonderful memory will live on in our hearts forever.

It is also with love, Brion and I celebrate his mother Dolores, for all of her kind and loving ways.

In honor of these two precious women who prepared so many wonderful meals for us years ago, I like to post something special on this day. My choice this year are these unique looking crepes.

The crepe has its roots in Malaysia and is called ‘Roti Jala’ which literally translates to ‘Net Bread or Crepe’. The intricate lacy pattern is created with a special mold or ladle that has five nozzles.

Roti Jala is eaten with a chicken curry, generally a spicy one, which is the perfect accompaniment to these coconuty pancakes. Usually homemade, this crepe is served at events such as weddings or festivals in Malaysia, Sinapore and Indonesia. It has also become a popular tea time snack and street food.

There are a few methods for preparing the batter, some use coconut milk, others with regular milk. The use of rice flour in the batter produces a very light and tender crepe.

Since neither Brion or I enjoy the taste of curry, I gave these crepes a seafood/veggie filling and served them over a Gouda sauce. I think they make such a special, lacy little crepe for brunch.

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Coconut Rice Crepes with Seafood Filling
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Cuisine American, Asia, Korean
Servings
Ingredients
Coconut-Rice Crepes
Gouda Sauce
Seafood Filling
Cuisine American, Asia, Korean
Servings
Ingredients
Coconut-Rice Crepes
Gouda Sauce
Seafood Filling
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Instructions
Coconut-Rice Crepes
  1. In a bowl, whisk together flour, cornstarch & salt. In another bowl or pitcher, lightly beat eggs, add coconut milk & oil; stir to combine. Pour this over flour mixture & stir until a smooth batter is achieved. Allow to stand for at least 20 minutes or as long as two hours. ( If leaving more than 30 minutes, cover & refrigerate until 10 before using.)
  2. Place an 8-inch non-stick skillet over high heat. When it is hot, lower heat to medium & rub a paper towel oiled with coconut oil over the cooking surface. Transfer the batter to a large squeeze bottle or a traditional Roti Jala maker. Squeeze the batter onto the hot pan, starting from the side of the pan, in sort of an up & down motion, then move to the top of the pan making a left to right motion to create that net look.
  3. Cook for about 45 seconds or until lightly browned on the first side, then turn the crepe over & cook for another 30 seconds. Turn out onto a rack & repeat with the remaining batter, wiping the skillet with an oiled paper towel between each one.
Gouda Sauce
  1. In a small dish, combine spices. Grate cheese & set aside. In a skillet, melt butter, stir in flour & cook until bubbly but not browned. Whisk in milk, chicken broth & spices, stirring until smooth & bubbly. Stir in grated Gouda. Cover with a piece of plastic wrap & set aside.
Seafood Filling
  1. In a skillet, heat oil & saute shrimp & scallops for a few minutes. Add zucchini, green onions, garlic, mushrooms & peppers & saute for another minute or two. Add ginger, soy sauce & water; cover & cook over low heat for several minutes until cooked. Do not overcook. Divide mixture between warm crepes, carefully roll. Ladle some Gouda sauce onto each serving plate & top with filled, rolled crepes.

Salmon / Artichoke Potato Crusted Quiche

Over the years, Brion and I have vacationed many times in the Carmel / Monterey area on the California coast. As a rule, we make Pacific Grove ‘home base’ and from there do numerous day trips. About a 20 minute drive inland from Monterey Bay is the tiny agricultural town of Castroville. It is surrounded by robust fields of artichokes. When you enter into the town you will see a sign that says ‘Artichoke Center of the World’. 

As the Italians migrated in large numbers to the United States in the early 1920’s, they brought with them some of their cherished and favorite foods. One of them was the globe artichoke. Landowner, Andrew Molera was approached to grow artichokes. The idea was encouraging because they were very expensive and looked like he could make better money than with his current crop of sugar beets.

The loamy, well drained soil and cool foggy summers were a good match for this crop. More than nine decades later, nearly 100 percent of America’s fresh artichoke supply comes from California and nearly two thirds are still grown in Castroville.

Today, I’m using artichokes in a quiche with a potato pastry. This type of pastry was very popular during WWII, as rationing was tightened. It enabled homemakers to stretch their flour ration with potatoes from their gardens. I think potato pastry makes the perfect crust for this kind of quiche. The Red Pepper Puree is the ‘icing on the cake’, as they say.


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Salmon / Artichoke Potato Crusted Quiche

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Cuisine American, European

Servings

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Instructions
Potato Pastry
  1. In a bowl, combine potato, flours & salt. With a pastry cutter, add butter. Knead dough lightly on a floured work surface. Refrigerate for about 30 minutes then press into quiche pan. Preheat oven to 425 F. 'Blind' bake until lightly golden.

Quiche
  1. Reduce oven temperature to 375 F. Place salmon fillets on a lightly oiled foil-lined baking sheet. Bake for about 14 minutes. Flake cooked salmon & set aside. In a large skillet, saute mushrooms, onions for about 5-7 minutes. Dice artichokes into quarters & add to skillet along with garlic; cook 3-4 minutes & remove from heat. In a bowl, whisk together eggs, milk, fresh basil & spices.

Quiche Assembly
  1. Spread half if the Gruyere cheese on bottom of quiche crust. Top with flaked salmon & sauteed vegetables. Carefully pour egg/milk mixture over all. Top with remaining Gruyere & Parmigano-Reggiano cheeses. Bake for about 30-35 minutes or until quiche is 'set'.

  2. Meanwhile, place the roasted red peppers in a food processor & process until almost smooth. Season with salt & pepper to taste. Serve with quiche.


Recipe Notes
  • A nice alternate crust would be one made with cheddar cheese.