Singapore Rice Crepes with Scrambled Eggs and Curried Vegetables

By The Canadian Living Test Kitchen

75 people added this to their Recipe Box

Singapore Rice Crepes with Scrambled Eggs and Curried Vegetables

Singapore Rice Crêpes with Scrambled Eggs and Curried Vegetables
Photography by Matthew Kimura

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	331331 cal
pro	15 g15g pro
total fat	16 g16g total fat
sat. fat	5 g5g sat. fat
carb	31 g31g carb
fibre	2 g2g fibre
sodium	512 mg512mg sodium
% RDI:	-
calcium	77 calcium
iron	1717 iron
vit A	5050 vit A
vit C	1818 vit C
folate	2626 folate

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.

Ingredients

1 cup rice flour 1 1cup cuprice flour
4 tsp all-purpose flour 4 4tsp tspall-purpose flour
1/4 tsp salt 1/4 1/4tsp tspsalt
3 eggs 3 3eggeggs
1-1/2 cups water 1-1/2 1-1/2cups cupswater
1 tsp vegetable oil 1 1tsp tspvegetable oil
Curried Vegetables:
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , thinly sliced1 1oniononions, thinly sliced
3 cloves garlic , minced3 3cloves garlic, minced
4 tsp mild curry paste 4 4tsp tspmild curry paste
1 1carrotcarrots, cut_in matchstick-size strips
1 1cup cupsnow peasnow peas, cut_in matchstick-size strips
2 cups bean sprouts 2 2cups cupsbean sprouts
1 tbsp soy sauce 1 1tbsp tbspsoy sauce
Scrambled Eggs:
8 eggs 8 8eggeggs
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 tbsp butter 1 1tbsp tbspbutter

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 cr?, 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 cr?; top with eggs. Roll up.

Source : Mealtimes Made Easy: 2001