\nThis time, we made gluten-free crepes using wet-milled rice flour! Wet-milled rice flour is made by soaking rice in water to soften it before grinding, which helps reduce damage during the milling process.Therefore, it refers to rice flour used in its pre-dried state.Compared to regular rice flour it has a higher quality. (Source: Nishimura Machine Works Co., Ltd.)\n<\/p>\n
Emulsifier\/Unitex SP (Kyokuto Chemical Industry, Inc.)\uff1a18g<\/li>\n<\/li>\n<\/ul>\n
How to make the batter<\/h3>\n
First, mix the granulated sugar and salt together in a separate bowl. \nPlace the whole eggs in a mixer bowl and beat them. Add the premixed granulated sugar, salt, and emulsifier to the beaten eggs and mix just until combined, being careful not to incorporate too much air.\n<\/p>\n
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\nMix the granulated sugar and salt together in a separate bowl beforehand.<\/figcaption><\/figure>\n<\/div>\n
\nBeat the whole eggs in a mixer bowl.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
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\nAdd the granulated sugar, salt, and emulsifier mixture to the beaten eggs and mix.<\/figcaption><\/figure>\n<\/div>\n
\nOnce the granulated sugar and emulsifier are fully dissolved, you\u2019re good to go.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Pour in the milk and mix again. Add the sifted wet-milled rice flour, then transfer the mixture to the mixer.\n<\/p>\n
\n
\nAdd the milk and mix.<\/figcaption><\/figure>\n<\/div>\n
\nAdd the sifted wet-milled rice flour carefully to avoid scattering.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Finally, add the cooking oil and mix until the batter is smooth and fully blended.\n<\/p>\n
\n
\nMix in the cooking oil.<\/figcaption><\/figure>\n<\/div>\n
\nThe batter is now ready.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
\n
\nThe final viscosity of the batter should be between 2.5 dPa\/s and 3.0 dPa\/s. This time, it was 2.5 dPa\/s.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
How to cook the batter<\/h3>\n
Set the Tabletop Pancake Cooker to 150\u00b0C. \nAfter squeezing out the batter, wait about 10 seconds, then gently press with the roller. \nBake for 1 minute (a total cooking time of 1 minutes 30 seconds). \n*The batter tends to settle, so be sure to stir it before each use.\n<\/p>\n
\n
\nPipe the batter without using oil or grease.<\/figcaption><\/figure>\n<\/div>\n
\nFor best results, press with the roller within 10 seconds of squeezing the batter. \n(If you wait too long, it becomes harder to spread evenly.)<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
\n
\nKeep the center of gravity in the middle and gently swirl the batter.<\/figcaption><\/figure>\n<\/div>\n
\nBake for about 1 minute, and done!<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Examples of fillings<\/h3>\n
\n
\nTop with your choice of fruits.<\/figcaption><\/figure>\n<\/div>\n
\nArrange them nicely on a plate.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
\n
\nAdd some color to give it a towel cake look \u2661<\/figcaption><\/figure>\n<\/div>\n
\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
This time, we finally got to try making crepes\u2014something we\u2019ve always wanted to do! \nWe\u2019d gotten lots of questions about whether we could make crepes, so we were really happy to give it a shot. \nSpreading the batter was a bit tricky at first, but once we got into the groove\u2014like a real crepe shop pro\u2014it was so much fun adding all the toppings \u266a \nWe hope you\u2019ll give these crepes a try and enjoy the soft, delicate texture that only fresh, wet-milled flour can offer \u2728<\/p>\n
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