Singapore Rice Crêpes with Scrambled Eggs and Curried Vegetables
Before rolling these up, garnish with crushed dry roasted peanuts, sliced hot peppers or hot pepper sauce, or fresh lime juice and sprigs of fresh coriander, basil or mint to pique your taste buds.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 331 |
| pro | 15 g |
| total fat | 16 g |
| sat. fat | 5 g |
| carb | 31 g |
| fibre | 2 g |
| sodium | 512 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 17% |
| vit A | 50% |
| vit C | 18% |
| folate | 26% |
-
1 cup (250 mL) rice flour
4 tsp (20 mL) all-purpose flour
1/4 tsp (1 mL) salt
3 eggs
1-1/2 cups (375 mL) water
1 tsp (5 mL) vegetable oil
Curried Vegetables:
1 tbsp (15 mL) vegetable oil
1 onion, thinly sliced
3 cloves garlic, minced
4 tsp (20 mL) mild curry paste
1 carrot, cut in matchstick-size strips
1 cup (250 mL) snow peas, cut in matchstick-size strips
2 cups (500 mL) bean sprouts
1 tbsp (15 mL) soy sauce
Scrambled Eggs:
8 eggs
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) butter
Preparation:
In bowl, whisk together rice flour, all-purpose flour and salt. In separate bowl, whisk together eggs, water and oil; pour over flour mixture and stir until combined. Let stand for 30 minutes.
Grease 8-inch (20 cm) nonstick skillet; heat over medium heat. Stirring batter each time, pour scant 1/4 cup (50 mL) into pan for each crêpe, swirling to coat; cook for 1 to 2 minutes or until top is dry. Stack on plate; cover with damp tea towel.(Make-ahead: Refrigerate in airtight container for up to 1 day.)
Curried Vegetables: In nonstick skillet, heat oil over medium heat; cook onion, stirring occasionally, for 8 minutes or until golden. Add garlic, curry paste, carrot and snow peas; cook, stirring occasionally, for 5 minutes or until vegetables are tender-crisp. Add bean sprouts and soy sauce; cook, stirring, for 1 minute or just until sprouts are slightly wilted.
Scrambled Eggs: In bowl, whisk together eggs, salt and pepper. In nonstick skillet, melt butter over medium heat; pour in egg mixture and cook for about 1 minute or until beginning to set. Gently draw spatula across bottom of pan to form large soft curds; cook for about 4 minutes or until eggs are thickened and moist but no visible liquid remains.
Spoon vegetable mixture down centre of each crêpe; top with eggs. Roll up.
Source
Mealtimes Made Easy: 2001
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