Crepe (egg, rice flour, cocoa, milk) Calories

A crepe can turn rubbery if it cooks too long or the batter is too thick. Spread the batter thinly and cook over moderate heat, flipping as soon as the first side is set rather than leaving it in the pan until it dries out.

Resting crepe batter helps the rice flour absorb the milk and gives the mixture a more even texture. Cover the bowl and let it stand briefly, then stir again before cooking because the flour may settle.

Fruit, yogurt, nut butter and a little honey all pair well with cocoa crepes. Add the filling after cooking so the crepe stays easy to fold, or serve fruit and yogurt on the side for a less rich breakfast.

Use a well-heated nonstick pan and lightly grease its surface before adding the batter. If the crepe still sticks, the pan may be too cool or the first side may not be set; wait until the edges loosen before flipping.

A crepe often tears because it is flipped before the underside has set, or because the batter is spread too thinly. Let the edges lift first and use a thin spatula; if the batter breaks easily, mix in a little more rice flour.

They can, but cocoa crepes usually pair better with sweet fillings. Cocoa has a distinct flavor that can clash with salty cheese or meat, so try fruit, yogurt or nut butter, or use a plain crepe when you want a savory filling.

Yes, you can make this egg-and-milk crepe batter the night before and keep it covered in the refrigerator. Stir it before cooking, since rice flour can settle, and do not leave the batter at room temperature overnight.

Yes, cooked crepes freeze well. Cool them completely, separate each one with a piece of baking paper, and store them in an airtight container; thaw and warm them in a pan or microwave before serving.

A crepe is cooked as a thin, flexible layer, while a typical American-style pancake is thicker and fluffier. This rice-flour cocoa crepe has no leavening ingredient, so spreading the batter thinly helps it cook evenly and fold easily.