Thin rice flour crepes filled with warm buttered apples.
1 cupMilk
2 eggsChicken eggs
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35 gButter
180 gApple
0.5 cupWater
0.5 cupRice Flour
0.5 cupFlour
25 gSugar
To tasteSalt
Whisk rice flour, flour, eggs, milk, water, and salt into a thin smooth crepe batter.
Rest the batter for 10 minutes so the flours hydrate and the crepes cook evenly.
Melt part of the butter in a skillet and cook thin crepes for about 1 minute per side until lightly golden.
Cook diced apple with sugar and the remaining butter for 5 minutes until warm and glossy.
Fill the rice crepes with the warm apples and fold before serving.