Rice Flour Chewy Crepes

• 50 grams White flour
• 50 grams Rice flour
• 250 ml Milk
• 1 Egg
• 1 pinch Salt

1. Combine the dry ingredients.
2. Add the salt, egg, and half the milk and mix.
3. Once smooth without lumps, add the remaining milk.
4. Let sit for about 15 minutes before cooking.
5. Apply a thin coating of vegetable oil to a Teflon frying pan.
6. Pour the batter into the pan in a circle (1 ladle worth will make about a 20 cm crepe).
7. Cook on low-medium heat.
8. 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).
9. I made a Mille Crepe cake this time.
10. For the center, the bottom fourth has a chocolate chestnut creme filling (half chocolate and chestnut creme).
11. For the remaining 3/4, I used a 2:3 ratio of heavy cream and custard cream.

white flour, flour, milk, egg, salt

Taken from cookpad.com/us/recipes/147954-rice-flour-chewy-crepes (may not work)