“crepes” with vinaigrette
yields 24 crepes
1 cup rice flour
½ cup tapioca flour
½ cup corn starch
2 ¼ cup water
¼ cup extra virgin olive oil
¾ cup fresh lemon juice
½ cup the chee
to make batter:
thoroughly mix the first 4 ingredients in a mixing bowl. let batter rest for at least 2 hours.
to make the “crepes”::
set a 8-inch non-stick skillet over low heat. pour about ¼ cup on to the skillet. pick the skillet up and turn it to evenly distribute batter across the entire surface. cover with another pan to steam the crepe, about 30 seconds – 1 minute. when ready flip on to a plate and keep warm. continue with the rest of the batter.
fill the “crepes” with any filling of your choosing, steph likes mashed potatoes, pork rillete or even goat cheese.
crisp the rolled crepes by cooking them in a little bit of vegetable in a skillet set over medium heat for about 45 seconds a side.
to make the vinaigrette:
in a bowl whisk together the lemon juice and the chee. slowly whisk in the extra virgin olive oil. season with salt and pepper.
dress your favorite spring vegetables with the vinaigrette and use as a filling for the crepes.