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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- 1 cup rice flour
- 1 cup EACH water & coconut milk OR just use regular milk
- 2 Tbsp oil
- 1/2 tsp salt
- 1/4 cup oil
- 454 grams ground turkey
- 227 ml water chestnuts, drained, chopped
- 1 cup carrot, shredded
- 1/3 cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 1/2 cup apricot preserves
- 2 1/2 Tbsp soy sauce
- 1 1/2 tsp ground ginger
- 3/4 tsp red pepper flakes, crushed
- 1-2 medium fresh tomatoes, diced ( FOR ASSEMBLING )
- 300 grams smoked Gouda cheese, grated ( FOR ASSEMBLING )
- 2 large (about 454 gm) avocados, peeled & cubed
- 1 Tbsp lime juice
- 1/2 tsp salt
- 1 clove garlic, minced
- 2 Tbsp white onion, finely chopped
- 1 tsp fresh cilantro, chopped
- 2 cloves garlic, minced
- 540 ml black beans, drained & rinsed
- 250 grams (1 cup) salsa
- 1 Tbsp chili powder
- 1/2 tsp Paprika
- 1/4 tsp EACH salt & pepper
- 1/8 tsp EACH onion powder & cumin
- 1/4 cup chicken broth or water
Ingredients
Rice Flour Crepes
Asian Turkey Filling
Guacamole
Black Beans
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- In a pitcher, whisk all ingredients together until smooth. Refrigerate for at least 30 minutes while preparing the rest of the recipe.
- 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.
- In a bowl, coarsely mash avocados, lime juice, salt, garlic, onion & cilantro with a fork. Cover & refrigerate until ready to use.
- 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.
- 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.
- 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.