Ingredient: liquid coconut oil

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.

Print Recipe

Coconut Rice Crepes with Seafood Filling

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Rating: 5
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Course

Brunch, Lunch, Main Dish

Cuisine

American, Asia, Korean

Servings

MetricUS Imperial

Ingredients

Coconut-Rice Crepes

• 1 cup rice flour
• 2 Tbsp cornstarch
• 1/2 tsp turmeric (optional)
• 1/4 tsp salt
• 2 large eggs
• 1 1/4 cups coconut milk
• 2 Tbsp liquid coconut oil

Gouda Sauce

• 2 1/2 Tbsp butter,
• 2 Tbsp flour
• 1/2 cup milk
• 1/2 cup chicken broth
• 1/2 tsp EACH dry mustard & parsley flakes
• 1/4 tsp EACH paprika, garlic & onion powder
• 1/8 tsp EACH salt & pepper
• 50 grams spiced or regular Gouda cheese, grated

Seafood Filling

• 100 grams coarsely chopped, shrimp
• 100 grams baby scallops
• 2 Tbsp olive oil
• 150 grams (1 small) zucchini, chopped
• 4 green onions, chopped
• 1 clove garlic, minced
• 300 grams fresh mushrooms, sliced
• 1 small red or green pepper, chopped
• 1/4 tsp ground ginger
• 1 1/2 Tbsp soy sauce
• 2 Tbsp water

Course Brunch, Lunch, Main Dish Cuisine American, Asia, Korean Servings MetricUS Imperial Ingredients Coconut-Rice Crepes 1 cup rice flour 2 Tbsp cornstarch 1/2 tsp turmeric (optional) 1/4 tsp salt 2 large eggs 1 1/4 cups coconut milk 2 Tbsp liquid coconut oil Gouda Sauce 2 1/2 Tbsp butter, 2 Tbsp flour 1/2 cup milk 1/2 cup chicken broth 1/2 tsp EACH dry mustard & parsley flakes 1/4 tsp EACH paprika, garlic & onion powder 1/8 tsp EACH salt & pepper 50 grams spiced or regular Gouda cheese, grated Seafood Filling 100 grams coarsely chopped, shrimp 100 grams baby scallops 2 Tbsp olive oil 150 grams (1 small) zucchini, chopped 4 green onions, chopped 1 clove garlic, minced 300 grams fresh mushrooms, sliced 1 small red or green pepper, chopped 1/4 tsp ground ginger 1 1/2 Tbsp soy sauce 2 Tbsp water

Votes: 1 Rating: 5 You: Rate this recipe!

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.