Rice And Soy Crepes
|Sesame oil||2 Tablespoon|
|Water||2 Cup (32 tbs)|
|Brown rice flour||1 Cup (16 tbs)|
|Soy flour||1⁄2 Cup (8 tbs)|
Combine all ingredients in an electric blender and process until batter is smooth.
Let rest 2 hours to allow particles of flour to expand in liquid, resulting in a tender crepe.
Just before baking crepes, process again briefly to blend ingredients.
Heat an oiled crepe pan or a small, heavy skillet and drop batter by the heaping tablespoonful (about 1/4 cup) into pan.
Tilt pan to distribute batter evenly and cook about 2 minutes.
Flip crepe over, using fingers, and brown on reverse side (about 1 minute).
Remove crepe to heatproof plate and keep in warm oven until all the batter is used.