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Rice fruit crepes

Cook time: 0 min.
Servings: 9 pcs

Ingredients for Rice fruit crepes

Salt spices according to taste; I used nettle salt and nutmeg! -root vegetables are mild in flavor, but with garlic, chili etc can also be recommended
1.50tbspOlive oil to fry in
150gWhole grain rice flour (2/3 for father's, 1/3 for Breading!!)
180gPolenta (cornmeal) (2/3 to the father's, 1/3 for Breading!!)
20gCoconut oil to fry in
250gJerusalem artichokes

Instructions for Rice fruit crepes

To prepare the Rice fruit crepes recipe, please follow these instructions:

Peel the roots and cut them into relatively small pieces. They only need moss after they are cooked, so the smaller the smaller the shorter the cooking time. After cooking, they should completely cool off; So maybe you can do it already ... yes yes, it takes time, but it's worth it!
Mix 2/3 parts of the flour together with the rest of the ingredients in a bowl. -mix well ....
Let the dough rest for half an hour to cool and then take it out and form into large bowls; The daddy is loose and must be, you should not put more flour in, just be a little careful and have a light hand. Turn them over for the rest of the rice / corn flour.
Stir them in a mixture of coconut and olive oil on the forehead for about 5 minutes on each side at medium temperature. -t have a light brown color and be crisp
Eat them hot as an accessory, cold on a rye bread or until .... you name it!

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