A French dessert consisting of crêpes and a sauce of caramelized sugar and butter.

I've been making pancakes or crepes with homemade rice flour. I came up with this amount of the rice flour and milk, which seems the most moist, chewy and delicious.・ Let the batter rest for no less than 1 hour. I sometimes make the dough the day before and cook it the next day. The rice flour takes a long time to absorb the moisture, so please do let it rest.・ If the rice flour sank to the bottom of the batter after resting, stir it before cooking. Recipe by FarmersK

I tried and failed to make cheese buns, but by taking that batter, stretching it out thinly and cooking it, it was unexpectedly delicious.As long as you pay attention to the cooking heat and adjust accordingly, anyone can make these easily.Using honey instead of pancake syrup is also good. Recipe by makoto

I have some bright green lettuce that is in season and is just the right size.I thought up a slightly unique salad-like recipe that captures the lettuce's crisp texture and taste.Place a sheet of parchment paper between the cooked crepes when stacking them, and they won't stick together.Instead of shimeji mushrooms, you can use shiitake mushrooms, oyster mushrooms, or any other mushrooms you like.They are good eaten as-is,like a salad, but you can put sauce or ketchup on them, if you wish. Recipe by caramel-cookie

I bought Top Grade Glutinous Rice Flour because I wanted to try to make Kashiwa-mochi (rice cakes wrapped in oak leaves), but it seemed like so much work that I lost my motivation.So then I thought that I should make something easier to use up the flour and decided to replace normal white flour with it to make crepes. They came out so chewy and tasty.If the crepe batter is too thin, it'll break when peeling it off the plate. Make them moderately thick and after microwaving, start from the outside edge and slowly peel it off.Caution) I've received reports that the crepes don't turn out so well if using a HealsIo Microwave Oven. If you have one, make these in a frying pan. Recipe by Nekozame

I came up with this recipe for a family member with a wheat allergy.The crepes will ripe easily when cooking and flipping them over. It's better if the batter is not spread out too much. Try using a spatula to turn them over. Recipe by Tatatatakachin!

It's the season for delicious apples. Of course apples are delicious eaten as is, and they're also very good roughly chopped and added to a batter for simple snacks, but I wanted to think up a recipe for them that was just a little different.You can slightly increase or decrease the amount of apples. You can also change the amount of cinnamon to your tastes.In Step 6, if you're worried about the batter sticking to the pan, before cooking the first crepe you can apply a thin coating of vegetable oil to the pan. Recipe by caramel-cookie

This is our standard breakfast recipe in our house. My parents eat another kind of Dosa (bean crepe), but it requires a certain type of beans and they are hard to get hold of, so I make this one a lot, since I can make it easily using the ingredients I normally have at home. It's also delicious served with egg omelet, vegetable stir-fry, or potato salad.The batter should not be too runny, and should be a little thicker than pancake batter. Having said that, even if the batter became too runny, it will turn out tasty after pan-frying it thinly. You can use either Basmati rice or Japanese rice. Rice flour may work as well. Recipe by Plabar

This recipe is with butter replaced by California Olive Oil. It makes the crepes taste fruitier and lighter, less buttery. I also replaced the dairy milk with coconut cream milk. I use local whole wheat bleached all purpose flour. And use California Brandy to flambee the dish when serving. I made a vegetarian version and a vegan version, one with fresh farm eggs and another version with egg white substitute called aquafaba, the whipped juice from beans.

This is a rice flour version of Madeleines.There are no difficult steps. Recipe by Eiyoushino recipe

Totally in love 😍 🥰 with this recipe that I found in one of my favorite food bloggers pages in Instagram. It’s thin and tender and deliciously buttery 😋 You can use any kinds of fillings you like. My favorite is always hazelnut spread and fresh strawberries 🍓 Hmmm now I’m thinking of making the chocolate version of this yummy crepe. What do you think? Do you also like chocolate crepe? 😊Please follow my Instagram @jenscookingdiary (Indonesian recipes) or @jenscookdineandtravel (English recipes) 🙏🏻

I had a lot of rice flour and wanted to come up with a new rice flour recipe. I recommend this recipe to people on macrobiotic diets or children with allergies because it doesn't use eggs or milk.Please adjust the amount of soy milk according to the rice flour, because the amount of moisture absorbed depends on the type of rice flour you have. You can cook these just like regular pancakes. The kabocha powder is for color and may be omitted. We don't have honey or syrup around, so these pancakes are relatively sweet on their own. Recipe by MsX