Vietnamese-Style Sizzling Rice Crepes
This recipe sounded tantalizing, if not quite gluten free Chinese food, so I had to pick it for our starter. I had to improvise slightly, as I did not have all of the ingredients - but then you soon learn to do that when following a gluten free diet.
One thing I did have was freshly milled rice flour from Carol's Wondermill grain mill. After seeing that machine in use, I just have to get one of my own! But I digress...
Following the recipe I mixed up my batter, which was light and amazingly smooth.
The next job was to make the filling. This was fun, as I had a new garlic press to play with. Our old one, had sadly given out on us some months ago, and we hadn't found a suitable replacement until recently. We did manage to find a stainless steel garlic press with dual interchangeable head which was easy for my husband to grip as he suffers from arthritis.
It is at this point that I have to confess that cooking crepes/pancakes is not truly my strong point. As usually happens when I try, they stuck to the pan!
Maybe I didn't use enough oil? Or perhaps I need a new pan? However, although they did not look attractive enough to take a photo for you, rest assured that they tasted divine, even if I did overdo it on the bean sprouts. My own fault for not paying more attention to the recipe in the book, which was for 6 servings, not two.
The aroma that filled the kitchen while they were cooking was wonderfully oriental. Yummmmmm.
I couldn't believe how easy these were to put together, and this recipe will definitely be repeated in our house - in fact the ingredients are already on next week's shopping list.