[Farmhouse Recipe] Rice Flour Chewy Crepe

Name: [Farmhouse Recipe] Rice Flour Chewy Crepe
Yield: 6 servings
Cuisine: American
Ingredients: 20 grams Margarine; 120 grams Rice flour (or joshinko); 200 ml Milk; 1 Egg (medium); 1 pinch Salt

cookpad.japan @cookpad_jp

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'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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

6 servings

20 gramsMargarine
[A]
120 gramsRice flour (or joshinko)
200 mlMilk
1Egg (medium)
1 pinchSalt

Saved

Steps

1

Combine all the [A] ingredients together. Add the melted margarine and mix until smooth. Let the batter rest in the refrigerator for 1 hour.
2

Make a crepe in a non-stick pan. Heat the non-stick pan, spread the batter thinly, and cook both sides over medium-low heat.
3

When the edges start to peel off from the pan, flip the crepe over and cook the other side. It should take about 2 minutes on the first side and 1 minute on the other side.
4

Cover the cooked crepes with a dampened towel to avoid it from drying up. Top it with whipping cream or ice cream if desired.
5

You can make a mille crepe if you sandwich a stack of crepes with whipping cream or ganache.