Combine all the [A] ingredients together. Add the melted margarine and mix until smooth. Let the batter rest in the refrigerator for 1 hour.
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.
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.
Cover the cooked crepes with a dampened towel to avoid it from drying up. Top it with whipping cream or ice cream if desired.
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.
・ Let the batter rest for no less than 1 hour. I sometimes make the dough the day before and cook it the next day. The rice flour takes a long time to absorb the moisture, so please do let it rest. ・ If the rice flour sank to the bottom of the batter after resting, stir it before cooking.