2 large eggs
3/4 cup milk
1/2 cup water
1 cup white rice flour
3 tablespoons melted butter
butter for coating pan
In a large liquid measuring cup or bowl, combine all of the liquid ingredients. Measure the rice flour into a separate bowl. Slowly add the rice flour to the liquid, using a whisk to mix each addition. Whisk until blended well. Place the crepe batter in the refrigerator for 1 hour. This step is very important! The batter will keep for up to 48 hours.
Heat a small non-stick pan. (I actually used a large pan, but it works either way.) Add butter to the pan to coat. Pour a small amount of batter into the center of the pan. This batter does not swirl like normal crepe batter, so just pour enough into the pan to get the shape of crepe you desire. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the silpat liner. Lay them out flat so they can cool. Stir the batter before pouring each crepe. Cook a few at a time.
These take a little practice, but they are nice diversion from my every day breakfast cereal!
Pairs Well With
This recipe is adapted from Alton Brown's Crepe recipe. It is actually highly adapted because after I tried it as published, I thought the crepes really didn't have a taste. They were pretty bland. So, if you like a sweeter crepe, add 1 tablespoon of sugar per 1/4 cup batter, a dash of nutmeg, and salt.
These crepes are not particularly easy. They are good, though! I used a non-stick pan and a silpat cookie sheet liner to cool them. The reason I used the silpat is that you can literally pour the crepe out of the pan onto the silpat and it will not stick. Once the crepe has cooled for a minute, you can turn the silpat upside down and put the crepe on your plate without having to worry about it tearing.
You could use a myriad of fillings for these crepes. I just used a teaspoon of confectioner's sugar and 1 tablespoon of chocolate chips. You could also use a cherry sauce, or fruit and chocolate. I think the possibilities are extensive.