A rice-flour crepe can make for fine eating, and a delicious topping can make the crepe even more incredible of an edible.
For example, I think berries are mighty good on crepes. Yes, berries are marvelous little things, and I know I'm not alone in that thinking. In fact, back in the early part of the 20th century, "berries" was a synonym for something great.
"What do I think? I think it's the berries!" Jessie said to Norman in the film "A River Runs Through It," when Norman asked what she thought about his being offered a teaching position in Chicago, that bustling town up there at the top of Illinois.
Down here in the southwest area of Illinois, near St. Louis, I picked plenty of berries with my dad when I was a kid. We meandered through the woods north of my hometown, plucking the delicious fruits from thorny bushes and vines.
I've been picking Illinois black raspberries this past week. They're small, wild berries, and they're great on a crepe. Since I'm on a wheat-free diet these days, I'm making crepes with sweet rice flour. I call them my French-Vietnamese crepes. They're simple to make.
Mix 1 cup sweet rice flour, 1 cup milk, 2 eggs, 1 tablespoon melted butter and 1/4 teaspoon salt. Stir, beat and whip that good stuff with fork or spoon or whisk till smooth. Ladle some into a pan on medium-high heat, swirling it thin, flipping it after a couple of minutes, fold over in half, cook a minute, flip, fold it over again, brown lightly on each
remaining side. Top with other good stuff, like berries. The addition of some maple syrup is a sweet touch and highly recommended. I also recommend Knott's (Berry Farm) boysenberry syrup or some Smucker's sugar-free blueberry syrup.
I should point out also that you can fold the crepe in half just once, with the berries and some cream cheese or sour cream on the inside.
You can buy sweet rice flour and regular rice flour at most Asian markets. So, pick
or buy some berries and get to crepin'.