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.
I halved the recipe for a 2 person breakfast, but
Perfect for a kitchen, hotel room, or dorm room with limited facilities. All you need is a burner!