Rice Flour Chewy Crepes

1. 1

   Combine the dry ingredients.

2. 2

   Add the salt, egg, and half the milk and mix.

3. 3

   Once smooth without lumps, add the remaining milk.

4. 4

   Let sit for about 15 minutes before cooking.

5. 5

   Apply a thin coating of vegetable oil to a Teflon frying pan.

6. 6

   Pour the batter into the pan in a circle (1 ladle worth will make about a 20 cm crepe).

7. 7

   Cook on low-medium heat.

8. 8

   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).

9. 9

   I made a Mille Crepe cake this time.

10. 10

    For the center, the bottom fourth has a chocolate chestnut creme filling (half chocolate and chestnut creme).

11. 11

    For the remaining 3/4, I used a 2:3 ratio of heavy cream and custard cream.

* Per serving · 4 servings · Values may vary.

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