Nutrition Information (per serving)
½ cup rice flour
2 Tbsp plus 2 tsp cornstarch
2 Tbsp plus 2 tsp potato starch
½ tsp sea salt
1 Tbsp plus 1 tsp canola oil
⅓ cup water
½ cup cooked wild rice
- Mix all ingredients in a large bowl and allow to rest for 30 minutes. Batter should be the consistency of heavy cream.
- Heat a crepe pan over medium heat and lightly spray with canola oil. Measure ¼ cup batter into pan and turn pan to quickly distribute to edges. Cook until edges begin to turn golden brown. Loosen edges and flip crepe. Cook second side for 10 to 20 seconds.
- If making crepes ahead of time, layer with parchment paper or paper towels.