Rice flour
100 g · finely milled, without additives
Community recipe
Rice crepes with stewed apple
Thin egg-free rice crepes filled with warm stewed apple. A little tapioca starch helps the batter hold together, while the apples bring a gentle sweetness to breakfast.
- Prep
- 25 min
- Cooking
- 20 min
- Total
- 45 min
- Servings
- 2
- Difficulty
- Easy
- Category
- Breakfast
Histamine assessment
Suitable for histamine intolerance
All matched ingredients are rated as suitable.
Ingredients
Each ingredient is compared with the food database and manually checked.
Suitable
tapioca starch
25 g · pure starch, not tapioca pearlsMilk (pasteurized)
250 ml · freshly opened and unflavouredWater
60 ml · 2 tbsp for the batter and 2 tbsp for the applesRapeseed oil
1 tbsp · 1 tsp for the batter, 2 tsp for brushing the panTable salt
1 pinchApple
2 medium apples · about 300 g after peeling and coringMethod
- 1
Step 1
Whisk together the rice flour, tapioca starch and a pinch of salt. Gradually add the milk, 2 tbsp water and 1 tsp oil. Whisk into a smooth, runny batter and leave to rest for 15 minutes.
- 2
Step 2
Peel and core the apples, then cut into small cubes. Put them in a small saucepan with the remaining 2 tbsp water. Cover and simmer gently for 8 to 10 minutes until soft. Stir occasionally, then lightly mash with a fork.
- 3
Step 3
Heat a small non-stick frying pan, about 18 cm across, over a medium heat and brush with a little of the remaining 2 tsp oil. Stir the batter before every crepe as the flour settles. Add a small ladleful and quickly swirl into a thin layer.
- 4
Step 4
Cook for about 2 minutes until the surface is no longer wet and the edges begin to lift. Carefully turn with a wide spatula and cook for about 1 minute more. Repeat with the remaining batter, brushing the pan with the measured oil as needed. This makes about 6 to 8 small crepes.
- 5
Step 5
Fill the crepes with the warm apples, fold and divide between two portions. Serve straight away while soft.
Author tip
Use finely milled rice flour and pure tapioca starch. These crepes are more delicate than wheat crepes, so wait until the surface has set before turning them. Enjoy freshly cooked and use milk only if you tolerate it.