Sometimes cravings beget creation. Such is the case here. The sudden desire for a particular savory pancake approximating a Banh Xeo resulted in this rice flour crepe. The end product was so exciting and unexpected that there was no time to prepare a proper filling. Instead we sprinkled each crepe with the greens at hand and a smidgen of black garlic. Black garlic is a new addition to our kitchen larder. It is a familiar ingredient in Korean food ( so taking a culinary expansionist approach here ) and tastes both sweet and smokey. The purported health benefits are big - anti cancer, pro digestion. Go get some.
Coconut Rice Flour Crepes with Spring Greens and Black Garlic
- 1 cup rice flour
- 1 cup unsweetened coconut milk
- 1 1/2 cup water
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- A few cloves, black garlic, mashed to a paste
- A few handfuls Spring Greens and herbs such as chives, mustard and spicy arugula
Whisk together rice flour, coconut milk and water in a small bowl until batter is smooth and the consistency of pourable cream. Stir in salt. Let stand at room temperature one hour before using. Alternatively batter can be prepared up to 2 days in advance and refrigerated until needed.
Heat a non-stick skillet over medium heat and add olive oil. Pour about 1/4 cup batter into hot pan. Swirl, tilt and turn pan to spread batter to be as thin as possible. Top with a bit of black garlic and a handful of greens. Gently press down on greens. Cook crépes a few minutes on each side until golden and crisp. Serve immediately.