Rice Flour Crepes
Yield: 12 crepes
1 cup milk
3 eggs
3/4 cup rice flour
Place in blender and blend until smooth. Leave at room temperature for 1 hour.
4 tsp. butter
Melt 1/4 tsp butter in 6 " crepe pan.
Pour 2 Tblsp. batter in hot pan, and quickly tilt to spread batter over bottom
of pan. (If pan is correct temperature crepe will set at once and form tiny
bubbles.)
Cook until surface is dry and edge is light brown, turn and brown other side. Stack on plate to cool at room temperature.
Separate carefully.
Serve with desired filling or topping.
Ruth-Anne Broad
Anne's Oceanfront Hideaway B & B
Salt Spring Island, B.C.
annes@saltspring.com
http://www.annesoceanfront.com/