Rice Flour Chewy Crepes

Name: Rice Flour Chewy Crepes
Yield: 1 serving
Cuisine: American
Ingredients: 50 grams White flour; 50 grams Rice flour; 250 ml Milk; 1 Egg; 1 pinch Salt

cookpad.japan @cookpad_jp

I bought rice flour, so I decided to try making my usual crepes with half white flour and half rice flour. It became harder to tear and was easier to cook. My husband really liked the chewy texture, so I decided to post the recipe here.

If the heat is too low, it takes time to cook and the batter will dry out. You should try to make them thin, yet moist and chewy in the inside. Recipe by Umaumasumairu

cookpad.japan @cookpad_jp

If the heat is too low, it takes time to cook and the batter will dry out. You should try to make them thin, yet moist and chewy in the inside. Recipe by Umaumasumairu

Saved

Ingredients

1 serving

50 gramsWhite flour
50 gramsRice flour
250 mlMilk
1Egg
1 pinchSalt

Saved

Steps

1

Combine the dry ingredients. Add the salt, egg, and half the milk and mix. Once smooth without lumps, add the remaining milk. Let sit for about 15 minutes before cooking.
2

Apply a thin coating of vegetable oil to a Teflon frying pan. Pour the batter into the pan in a circle (1 ladle worth will make about a 20 cm crepe). Cook on low-medium heat.
3

Once the sides have cooked (they'll start to elevate a bit) flip over and cook the other side (won't even take 30 seconds).
4

I made a Mille Crêpe cake this time. For the center, the bottom fourth has a chocolate chestnut creme filling (half chocolate and chestnut creme). For the remaining 3/4, I used a 2:3 ratio of heavy cream and custard cream.