Crepes
The crepe, or crespella, is a soft and thin wafer that can be filled in a thousand variations, jam, jam, chocolate spread, peanut butter, etc.
Perfect for breakfast or a snack. It has a very quick dough to make and all you need is a crepe plate or non-stick pan for cooking. They will be cooked in a couple of minutes.
Method
In a bowl, weigh the powders, therefore rice flour, corn starch and brown sugar. If you want to add a flavoring such as vanilla seeds or citrus zest or cinnamon.
Mix with a whisk.
Pour in the milk and oil little by little.
Always mix with a whisk to avoid creating lumps. The dough will be very liquid.
Then heat the crêpes plate or a classic non-stick pan. Set the griddle to low power, or use a low heat on the stove. If you cook on the stove, use the small one, so that it cooks well in the center, not the large one otherwise it will cook too much on the edges and they will dry out.
Melt a knob of margarine and brush the entire plate.
Pour a ladle of mixture sufficient to cover the surface.
Distribute the mixture evenly using the appropriate wooden crepe batter spreader or by rotating the pan.
When the dough is no longer shiny but becomes opaque it means that it is cooked, it will take about 1 and a half minutes.
Then use a thin, long spatula and turn the crepe, cooking for another minute and a half.
Transfer to a plate.
Continue in this way with all the dough, always use a knob of margarine before pouring the dough.
These crepes are soft and good when still warm. You can fill them as you like.
An example is this hazelnut and chocolate praline spread , with sliced bananas, hazelnuts and icing sugar.
