Gluten Free Crepe Recipe
1/2 cup white rice flour (mochiko)
1/2 teaspoon salt
3 eggs, beaten
3/4 cups milk
1/8 cup mirin (brandy or sherry would also be fine)
2 tablespoons melted butter

For the crepe batter, combine flour and salt in a bowl and make a
well in the center. Add eggs milk and brandy to the well and whisk
to combine. Stir in melted butter. Cover batter and set aside for 25

Crepes should be made in a nonstick skillet over medium heat.
Cover the bottom of the pan with just enough batter to coat (by swirling pan in the air, off the burner). When edges naturally lift from the pan, turn the crepes with a very thin spatula and briefly heat other side to taste. (Not for long or they will get too crispy to roll up.)

I halved the recipe for a 2 person breakfast, but
you can double it if you are very hungry or have a family.
Very yummy and batter handles well! Sometimes I grease my non stick
pan and sometimes I don’t. Usually I don’t have trouble getting them off the pan, but the temperature of the pan makes a difference.*

Perfect for a kitchen, hotel room, or dorm room with limited facilities. All you need is a burner!