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Ingredient
Rice Flour Crepe Suzette
Introduce
Chef :
EikoRice Flour Crepe Suzette
Crepe Suzette is very classic French dessert made by various recipes. This is my original "Under COVID-19 quarantine version", no use of wheat flour (as sometimes I have to struggle to find it) and low calorie (cause I'm getting weight due to the lack of exercise!)
Ingredient
Food ration :
２Cooking time :
60min
5 oz
Milk
4 tbsp
Rice flour
1 tbsp
Powder sugar
40 g
Sugar
1 tbsp
Unsalted butter
1 tbsp
Lemon Juice
Cooking instructions
* Step 1
Mix all ingredients for crepe until smooth. No need to sift the rice flour as it is easily dissolved than wheat flour. Let it sit for 30 min.
* Step 2
Heat a pan at medium heat and put a small amount of butter then wipe with kitchen paper. Pour a ladleful of the mixture and flatten quickly.
When the edge of crape get dry and coloured light gold, turn over. Cook 30 sec. Make 6 crapes.
* Step 3
Put the ingredients for sauce other than lemon juice and liquor into a pan. Heat stirring until sugar and butter is totally dissolved and the sauce gets thicker. Add lemon juice and the liquor, mix well.
* Step 4
Serve the crapes and sauce on the place.
Note: if there is a photo you can click to enlarge it
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