Beat eggs well, add milk and vanilla. In a separate bowl, combine rice flour, tapioca starch, potato starch, sugar, and salt. Add to egg mixture and whisk until smooth. Heat skillet to medium-high and grease with melted butter or cooking spray. Add ¼ cup of batter and swirl to cover pan.
Prepare the fruit.
Combine all the ingredients for the sauce and mix.
Just before serving, pour honey orange sauce over the fruit.
Wash potatoes, cut in half, and place in saucepan of cold water. Cook, covered, over medium heat for 25 to 30 minutes or until tender.
Drain and dice potatoes when cool.
Add vegetables and egg to potatoes, and toss.