Lettuce and Mushroom Rice Flour Crepes

• 4 large leaves Lettuce
• 2 bunches Shimeji mushrooms
• 5 slice Sliced ham
• 1 tbsp Butter
• 1 Salt and pepper
• 100 grams Rice flour
• 2 Eggs
• 200 ml Milk
• 2 tbsp Vegetable oil
• 2 tsp Sugar
• 1 pinch Salt
• 1 Vegetable oil

1. Make the rice flour crepes.
2. Beat the eggs,add the vegetable oil and milk, and mix well.
3. Add the sugar, salt and rice flour and mix until smooth.
4. Heat up a frying pan and coat lightly with vegetable oil.
5. Spread a scant ladle full of batter in the pan to make a circle.
6. When the top is dry, turn it over and lightly cook the other side.
7. Do the same for the rest of the batter.
8. Soak the lettuce in cold water for about 5 minutes, drain well and tear into easy-to-eat pieces.
9. Cut the ham slices in half.
10. Heat butter in a frying pan and cook the mushrooms for 2~3 minutes over high heat.
11. Sprinkle with salt and pepper.
12. Remove from the heat.
13. Put a leaf of lettuce on a crepe, and lay the ham and the mushrooms on top,a bit above the middle.
14. Roll up the crepe.
15. Do the same for the rest of the ingredients.
16. Transfer to a serving dish.

leaves lettuce, bunches, ham, butter, salt, flour, eggs, milk, vegetable oil, sugar, salt, vegetable oil

Taken from cookpad.com/us/recipes/149476-lettuce-and-mushroom-rice-flour-crepes (may not work)