Springtime of Crêpes

Serves 10
Crêpes made with skim milk, flour, and cooked white rice; topped with lemon flavored yogurt, white rice and fresh fruit.

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  • White Rice
    Mahatma … America’s Favorite Rice is a healthy, great-tasting choice for side dishes and delicious main courses. When you eat rice, you eat right.


For the Crêpes:
8 each egg whites
2/3 cup evaporated skim milk
1 Tbsp margarine, melted
1/2 cup all purpose flour
1 Tbsp sugar
1 cup rice, white, cooked, long grain
non-stick cooking spray
For the Filling:
1 container (8 oz.) lemon yogurt
1 cup rice, white, cooked, long grain
2 1/2 cups fresh fruit of your choice
powdered confectioners sugar

Cooking Directions

Beat together egg whites, milk, and melted margarine in a small bowl. Stir in flour and sugar until smooth and well blended. Stir in cooked rice; let stand 5 minutes.

Heat 8-inch non-stick skillet; coat with cooking spray. Spoon ¼ cup batter into pan. Lift pan off heat; quickly tilt pan in rotating motion so that bottom is completed covered. Place pan back on heat and continue cooking until surface is dry. Turn crepe over and cook 15 to 20 seconds; remove from pan and set aside. Continue with remaining batter.

Combine lemon yogurt and rice; spread each crepe with filling, top with fresh fruit. Roll crepe and sprinkle with powdered sugar.