Rice Flour Chewy Crepes - white flour

Method

• Combine the dry ingredients.
• Add the salt, egg, and half the milk and mix.
• Once smooth without lumps, add the remaining milk.
• Let sit for about 15 minutes before cooking.
• Apply a thin coating of vegetable oil to a Teflon frying pan.
• Pour the batter into the pan in a circle (1 ladle worth will make about a 20 cm crepe).
• Cook on low-medium heat.
• Once the sides have cooked (they'll start to elevate a bit) flip over and cook the other side (won't even take 30 seconds).
• I made a Mille Crepe cake this time.
• For the center, the bottom fourth has a chocolate chestnut creme filling (half chocolate and chestnut creme).
• For the remaining 3/4, I used a 2:3 ratio of heavy cream and custard cream.