I love crepes. So I finally bought some rice flour and corn starch and began making crepes. Let me tell you, as a crepe expert, these are really something incredible! They are very fragile, soft, and oh so scrumptious! I’m happy to report that they taste better than any crepes I’ve made with wheat flour.
1 1/2 cup milk
pinch of salt
2 Tbs melted butter
2 Tbs sugar
2/3 cup flour (split between corn starch and rice flour)
Mix everything, heat pan on medium, pour in batter, swivel it around, flip, and remove from pan.
10 oz softened cream cheese
8 oz cottage cheese (4% fat)
6 oz condensed milk
Beat with mixer.
Preheat oven to 350 degrees F.
Roll up crepes with filling, place in buttered pan. Drizzle generously with condensed milk. Cover with foil; remove last five minutes of baking. Bake 20-30 minutes. The more you bake it, the more caramelized it will become.
For a ridiculously sweet dessert, scoop on some Nutella over the crepes.
This recipe can have more/less sugar, or more/less butter, or be substituted with olive oil (won’t be as soft or fragile in this case), depending on what you’re feeling. The filling can also be more or less sweet; this is just the latest amount of what I used.