Chewy Rice Flour Crepes in the Microwave

Name: Chewy Rice Flour Crepes in the Microwave
Yield: 8 servings
Cuisine: American
Ingredients: 100 grams Joshinko; 120 ml Milk; 1 Egg; 1 tbsp Sugar; 1 Heavy cream, chocolate, fruit, red bean paste, etc.

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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Ingredients

8 servings

100 gramsJoshinko
120 mlMilk
1Egg
1 tbspSugar
1Heavy cream, chocolate, fruit, red bean paste, etc.

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Steps

1

Add the ingredients to a bowl and stir with a whisk. If it begins to get lumpy, add milk bit by bit to smooth it out.
2

Pour 1/4 of the batter from Step 1 on a flat plate. (It's better if the plate has edges. If it doesn't, cover the microwave turntable with wrap and you can use that.) Microwave for 2 minutes at 500 W.
3

Peel the dough from the plate, cut in half, and add your filling (the picture shows boiled adzuki and heavy cream).
4

Starting from the outside edge, fold towards the center to create a triangle.
5

These are mini crepes that are easy for children to eat, too.