Ming Tsai

Recipes

Directions

In a blender, combine rice flour, eggs, cream, butter and a pinch of salt and puree smooth for just a few seconds.  Transfer to a bowl and stir in scallions and chiles. Let batter rest for 45 minutes. Heat a large sauté pan over medium-high heat and coat lightly with oil. Sear sausages until golden brown and cooked through, about 10-12 minutes. Meanwhile, make the crepes: in a non-stick crepe pan over medium-high heat, brush clarified butter to cover bottom of pan. Pour just enough batter to lightly line pan and cook until bottom has set, flip crepe and continue cooking for a few seconds longer. Remove crepe to a warmed plate and repeat process with remaining batter. When ready to serve, wrap a crepe around a warm sausage, one per plate, drizzle with warm syrup, and enjoy.