(6 servings)
Preparation Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
I haven’t prepared a breakfast dish a long time so decided to make this beautiful hearty recipe for breakfast to celebrate Brazilian cuisine month. These crepes have a great mix of flavors with the delicately thin rice crepes filled with a combination of sweet guava paste (goiabada), bananas and lightly salted cheese then topped or dipped in cajeta sauce (caramel sauce made with goat’s milk) or the usual caramel sauce.
Most of the time for this recipe is spent in making the goiabada paste. But this can be made in advance and stored in the refrigerator to use later. It can also be used to eat with cheese.
Ingredients:
For Rice Crepes:
- 1 cup regular rice soaked in water overnight or 4-5 hours
- 2 cups water
- Salt to taste
- Oil
For the Goiabada:
- 12 medium sized guavas
- 2 ½ cup brown sugar
- 1 ½ cup water
For the assembly:
- 2 bananas slight thin
- 1 cup grated queso fresco
- ½ cup cajeta
INSTRUCTIONS
For Rice Crepes:
Drain the soaked rice and add to a food processor. Grind to a smooth paste. Add a little water from the 2 cups of water as needed to grind fine.
Pour into a large bowl and add remaining water and salt and mix well. The amount of water depends on the type of rice used. I used Indian Sona Masoori rice. If you have jasmine rice that should have a similar consistency.
Add about 1/2 teaspoon oil to a cast iron skillet and spread evenly. If you do not have a cast iron skillet, a non stick frying pan should do the work. Place on high heat. The amount of heat is key as this will help form the right consistency for the crepe. The batter should splatter with the heat when it hits the pan surface. Mix the batter well and pour a ladle full in the center of pan immediately moving the pan sideways so the batter moves outwards. This step needs to be done quickly.
Now cover with a lid and cook till done – About 30 second. You do not need to flip the crepe.
Remove and set aside. Try not to place the crepes one on top of the other when hot as they may stick to each other.
For the Goiabada:
Wash & cut the guavas into pieces place in a blender at medium speed until it reaches a smooth and even consistency. Pass it through a sieve to remove seeds and set aside.
Add water in a saucepan with sugar and the guava puree and cook over high heat stirring continuously until the mixture thickens and you can see the bottom of the pan when stirring. Remove from the heat. This step could take a while. It took me about 45 minutes. Traditionally the goiabada is thick similar to quince paste. I cooked it slightly lesser so I had a spread like consistency to use with my rice crepes
Add the guava paste to a serving dish and let cool in the refrigerator for 3-4 hours.
Assemble the crepes:
The rice crepes are very thin and fragile so I used two rice crepes for each serving. Place 2 rice crepes on top of each other in a plate.
Place the banana slices, queso & goiabada paste on one half of the crepe as shown. Fold the other half to form a half moon. Dip in cajeta or caramel sauce and enjoy a beautiful breakfast!
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