Yummy crepes that are great on their own with just sugar or loaded with fresh berries and cream. You will love these crepes! Thanks to Sandy for requesting the recipe.
1 1/2 cups white rice flour
1/2 cup cornstarch
1/2 teaspoon salt
1 1/2 cups milk
4 large eggs
1/4 cup (1/2 stick) butter, melted (Plus more for pan)
- In a small mixing bowl, whisk together the white rice flour, cornstarch and salt.
- In a medium mixing bowl, whisk together the milk and eggs.
- Add the flour mixture to the eggs and blend for 1 minute. Pour in the
melted butter and mix for an additional minute.
- Cover bowl and place in the refrigerator for 1 hour.
- Heat a 10-inch non-stick skillet until it is medium-hot. (You don't want the pan to be smoking.)
- Brush the pan with a small amount of butter.
- Pour about 1/3 cup* of the batter into the pan and quickly swirl the pan so the batter covers the entire bottom of the pan. Give yourself a few tries to get the hang of this technique.
- Cook crepe for 1 minute of until the surface appears "dry" and edges begin to curl.
- Slide a long spatula under the crepe and flip.
- Cook crepe for about 45 seconds on the other side. You really don't want the crepes to become very dark. They should remain nice and pale in color.
- Place crepes on a platter and cover with a clean, dry towel to keep warm until you are ready to serve.
*I found that just slightly more than a 1/3 cup of batter is perfect for the crepes. Remember, you want them to be paper thin.
Makes about 12 10-inch crepes.