- 100g of Hokkaido Mochiko glutinous rice flour (alternative: NISGUN3-L)
- 15g of caster sugar
- 2 eggs
- 225ml of whole milk
- 1g of salt
- Rice bran oil
Preparation:
In a bowl, beat the eggs with the sugar and salt.
Pour in half the milk and incorporate the Hokkaido Mochiko glutinous rice flour.
Add the remaining milk and mix well.
Pass everything through a sieve (or a blender) to avoid lumps.
Heat a lightly oiled crêpe pan over a medium heat using kitchen paper.
Pour the batter using a ladle and spread it evenly in the pan with a circular motion.
Cook the crêpe and flip it using a spatula when the edges change colour and come away easily.
Continue cooking for 1 to 2 minutes and repeat the process with the remaining batter.
When serving, fold the crêpes into 4 and serve with your choice of topping: pastry cream, jam, chocolate spread... The choice is yours!
Enjoy!
