Public recipe with member extras
Rice Milk Crepes
Ultra-thin, delicate French-style crepes that fry to a beautiful golden brown thanks to rice milk's natural sugar content.
Bright Breakfasts & Morning Starters · Weekend Brunch · Elegant Presentation
What you need
Ingredients
- 1 cup All-Purpose Flour
- 2 large Eggs
- 1 1/4 cups Rice Milk
- 2 tbsp Melted Butter, plus more for the pan
- Pinch of Salt
Method
Instructions
- Whisk the flour, eggs, rice milk, melted butter, and salt together until completely smooth. Rest the batter 30 minutes at room temperature.
- Heat a lightly buttered nonstick pan over medium heat.
- Pour in a thin layer of batter, swirling to coat, and cook 1 to 2 minutes per side until lightly golden with delicate brown spots.
- Repeat with the remaining batter, stacking the finished crepes.
- Fill with your choice of sweet or savory filling and serve warm.
From The Arrogant Hippie Culinary Journal: Rice Milk Edition by Aunesty Janssen
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