I decided that I couldn’t let my Pancake Week celebrations pass by without making crêpes, one of my all-time favorite things to eat on the planet. I decided to combine my experiences living in Paris and Japan by making mochi crêpes. After making orange mochi pancakes I’ve been in the mood to experiment with mochiko (sweet rice flour) in other dishes, because of the wonderful texture it adds, in combination with other flours. I used my favorite crêpe recipe, given to me by my host mom in Paris, but switched out some of the all-purpose flour for mochiko. The different is subtle, but fun. The mochiko seems to enhance the egg a bit, making the crêpes even more soft and moist. I made smaller crêpes (about 6 inches in diameter), put a spoonful of jam in the center, folded them into quarters, then topped them with a bit of orange zest. They disappeared quicker than I could make them! You can put anything you want in them. I just happened to have homemade jam and oranges from a friend’s tree on hand.
Makes about 8 servings
3 large eggs
1 teaspoon granulated sugar
1/2 cup all-purpose flour
1/2 cup mochiko (sweet rice flour)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 cups milk
butter or cooking spray for coating the pan
1. Process the flours, sugar, eggs and salt in a blender until the mixture is smooth, but do not over-mix. Add the milk 1/3 cup at a time, until the batter is a liquid consistency.
2. Melt a little butter in a crêpe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan (or slightly more if using a large skillet) and swirl until the bottom of the pan is covered with batter.
3. Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath. Loosen the edges of the crêpe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. At this point, you could also add whatever filling you like and let it heat, and the fold the crêpe as desired.