December 18, 2010

Komeko (Rice Flour) Crepes/米粉のクレープ

Today, my daughter took a class for making komeko (rice flour) crepes.
今日、娘は米粉のクレープを作る教室に参加しました。




Ingredients for two crepes:
30 g rice flour
10 g granulated sugar
100 cc milk
1 egg
Small amount of oil

クレープ2枚分の材料
米粉 30 g
グラニュー糖 10 g
牛乳 100 cc
卵 1個
油 少々

2 comments:

Bbq Dude said...

Almost exactly like a French crepe: http://indirectheat.blogspot.com/2009/07/crepes.htmlbut with rice flour.

What's the flavour like? Might have to try this over the holidays.

Hiroyuki said...

Bbq Dude: Thanks for the link, and yes, just like a French crepe. Crepes are very popular in Japan. The crepe boom started in Harajuku, Tokyo, decades ago.

Sorry, I really can't comment on the flavor or the texture, because I tore off a very, very small piece and asked my daughter if I could have it (and she said yes).

Generally, komeko results in a mochi-like, chewy texture.