[Farmhouse Recipe] Rice Flour Chewy Crepe

[Farmhouse Recipe] Rice Flour Chewy Crepe

Rice flour crepes are chewy and go well with ice cream, whipped cream, or anko (sweet red bean paste). They are good if you wrap salad with it too ☆

Ingredients: makes 6 x 29 cm crepes

20 g
Rice flour (or joshinko)
120 g
200 ml
Egg (medium)
a pinch


1. Combine all the [A] ingredients together. Add the melted margarine and mix until smooth. Let the batter rest in the refrigerator for 1 hour.
2. Make a crepe in a non-stick pan. Heat the non-stick pan, spread the batter thinly, and cook both sides over medium-low heat.
3. When the edges start to peel off from the pan, flip the crepe over and cook the other side. It should take about 2 minutes on the first side and 1 minute on the other side.
4. Cover the cooked crepes with a dampened towel to avoid it from drying up. Top it with whipping cream or ice cream if desired.
5. You can make a mille crepe if you sandwich a stack of crepes with whipping cream or ganache.

Story Behind this Recipe

I've been making pancakes or crepes with homemade rice flour. I came up with this amount of the rice flour and milk, which seems the most moist, chewy and delicious.