Wild Rice Crepes

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
120
protein 
2 g
sodium 
237 mg
carbohydrates 
20 g
fat 
3 g
fiber  
Trace
cholesterol 
0 mg
Servings 
6
Ingredients 

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

Instructions 
  1. Mix all ingredients in a large bowl and allow to rest for 30 minutes. Batter should be the consistency of heavy cream.
  2. 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.
  3. If making crepes ahead of time, layer with parchment paper or paper towels.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.