Rice Crepes With Keshta, Bananas & Mango Syrup

Name: Rice Crepes With Keshta, Bananas & Mango Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mango nectar (I use BEST brand); 2 cups white sugar; 2 bananas; 1 (170 ml) cansterilized cream (Keshta, found in Middle Eastern shops); ½ tablespoon white sugar (to taste); 1 cup rice flour; 2 tablespoons white sugar; 2 teaspoons baking powder (or as I use baking soda and organic apple cider vinegar as instructed); ⅓ teaspoon sea salt; 1 egg, lightly beaten; 1 cup milk; 2 teaspoons canola oil, plus extra for cooking

Servings: persons

1 cup mango nectar (I use BEST brand)
2 cups white sugar
2 bananas
1 (170 ml) cansterilized cream (Keshta, found in Middle Eastern shops)
½ tablespoon white sugar (to taste)
1 cup rice flour
2 tablespoons white sugar
2 teaspoons baking powder (or as I use baking soda and organic apple cider vinegar as instructed)
⅓ teaspoon sea salt
1 egg, lightly beaten
1 cup milk
2 teaspoons canola oil, plus extra for cooking

1
First make the syrup:.
2
Combine mango nectar and sugar in a medium sauce pan.
3
Bring to a boil.
4
Let boil a few minutes until the sugar is completely dissolved.
5
Let cool & pour into container to store in the refrigerator.
6
(Keep it out if you are making the crepes right away as I don't think you want the syrup cold).
7
Make the Filling:.
8
Slice the bananas.
9
Put the keshta into a small bowl & mix in the white sugar until the mixture is smooth.
10
Set both aside.
11
Make the Crepes:.
12
Preheat the oven to 250F (yes that is low, just to keep the ones made warm).
13
Mix dry crepe ingredients in a bowl.
14
(If using baking soda use a lesser amount than powder here and add 3/4 tbs organic apple cider vinegar into the batter at the very end right before cooking).
15
Beat in the milk until the batter is smooth.
16
Add the lightly beaten egg and canola oil and mix until just blended.
17
Add a little canola oil to a cast iron pan and cook on medium heat.
18
Turn only once.
19
As each one is done place on a plate in the preheated oven until ready to fill.
20
(Don't leave too long in the oven this is meat to just keep them warm for serving a few at the same time).
21
Assemble:.
22
Take a new plate and one crepe at a time and place some banana slices along one edge, spoon on some keshta mixture and roll up the crepe.
23
Drizzle the mango syrup (not cold) over top.
24
Enjoy!

797

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup mango nectar (I use BEST brand), 2 cups white sugar, 2 bananas, 1 (170 ml) cansterilized cream (Keshta, found in Middle Eastern shops), and more.

Yes, Rice Crepes With Keshta, Bananas & Mango Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!