Scrunched Mochi Crepes with Maple Soy Butter

• 份量: 6 crepes
• 准备时间: 25 mins
• 总时间: 40 mins

配料

1 ¼ cups (145 grams) glutinous rice flour

2 tablespoons granulated sugar

Kosher salt

½ cup maple syrup

1 tablespoon plus 1 teaspoon soy sauce

Flaky salt

4 tablespoons butter, plus more for greasing pan

1 cup milk

1 large egg

步骤

1. Make the batter:

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. There may be some lumps that remain but they’ll soften after the dough hydrates. Let sit at least 15 minutes. Whisk until smooth before using.

2. While the batter sits, make the syrup:

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.

3. Make the crepes:

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. (If using a small pan, use less batter.) If desired, use 2 pans at the same time to cook the crepes more quickly.

Cook until the underside is golden brown and the edges are beginning to crisp, about 2 ½ minutes. (Increase heat if edges aren’t crisping.) Flip, and continue to cook until lightly golden on the second side, about 1 minute more. The goal is to crisp the edges while still retaining a tender chew on the interior, so don’t overcook!

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.