Sort ingredients
pattynchips
QR Code
Listen
Pdf
Melt 1 tablespoon butter.
Combine 1 ¼ cups glutinous rice flour, 1 cup milk, 1 egg, 2 tablespoons sugar, the melted butter, and 1 teaspoon salt in a medium bowl. Whisk vigorously until smooth. Let sit at least 15 minutes. Whisk until smooth before using.
Combine ½ cup maple syrup, the remaining 3 tablespoons butter, and 1 tablespoon plus 1 teaspoon soy sauce in a small saucepan. Bring to a simmer and cook, swirling pan, until butter is melted, about 1 minute. Season with salt. Rewarm before serving.
Heat a 12-inch nonstick or cast iron skillet over medium-high heat for 1 ½ minutes. Grease the pan with just enough butter to coat. Add a scant ⅓ cup batter to the center and swirl the pan to distribute the batter to the edges, creating a thin crepe. Cook until the underside is golden brown and the edges are beginning to crisp, about 2 ½ minutes. Flip, and continue to cook until lightly golden on the second side, about 1 minute more.
Slightly scrunch the crepe in the pan, pushing the edges inwards to create a wavy, flowery orb. Transfer to a plate and cover with tin foil to keep warm; repeat with remaining batter.
Serve, with the warm maple-soy butter and flaky salt.