Rice crepes stuffed with sweet potaoes
Ingredients
- 3 Cups rice
- 1 cup almond
- 4 sweet potaoes
- 1 cup peas
- 2-3 Tbsp oil
- 1 onion (chopped)
- 1 Tsp chili flakes
- 1/2 Tsp cumin powder
- 2 Tsp salt (divided)
- 1 Tsp baking powder
- 1/2 - 1 cup water
Directions
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| Soak rice and almonds for 2-3 hours |
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| blend rice and almonds to a fine paste with water adding little at the time. Add baking powder, 1 tsp salt and let the mixture sit out side for 6- 8 hrs |
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| Pour a scoop of batter in a pan and swirl it around to make a crepe. |
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| Boil sweet potatoes. Peel and remove flesh. |
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| heat 1 tap oil. Add onion and chili pepper and saute for 1 minute. Add cumin powder and saute another 1 minute. Add peas, sweet potato, salt and cook for about five minutes. |
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| Put a scoop of sweet potato mixture in the middle of each crepe and roll it to form a stuffed wrap. |
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| Serve with chutney or jelly. |
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Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!