From the kitchen
Rice Milk Crepes
Ultra-thin, delicate French-style crepes that fry to a beautiful golden brown thanks to rice milk's natural sugar content.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
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
- 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.
Kitchen note
Watch these closely once they hit the pan, rice milk's higher natural sugar content means these crepes brown noticeably faster than a dairy-milk version, and a moment too long turns spots dark rather than golden.
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