Ingredients
1 C rice flour
1/4 t salt
1/4 t nutmeg
1 C half and half
5 T butter melted, divided
1/2 t vanilla
3 eggs
Method
Sources
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dataset
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Nutty gluten-free flour — soba noodles, Breton galettes, blini
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Nutty gluten-free flour — soba noodles, Breton galettes, blini
Electric flat crepe maker — even heat, T-spreader included
Wooden T-spreader for even, thin crepe batter distribution
French professional carbon steel — crepes, omelets, high-heat searing
French carbon steel crepe pan — seasons naturally, perfect heat
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Mix dry ingredients in a medium bowl. Whisk in half and half until blended. Add 3 T melted butter and whisk. Then whisk in each egg until blended into a batter. Heat a small crepe pan or frying pan over medium high heat. Brush with butter and add 1/4 cup of batter to the pan. Swirl to cover the pan. Turn over when edges are dry and cook briefly. Roll crepe and Transfer to a covered plate. Continue to cook crepes individually.