Crepe batter

• crack the egg and whisk until the yolk and white are mixed well.

  Add sugar and salt, and whisk well until the sugar and eggs are well incorporated. Add rice flour, and then whisk well until smooth.

  Add half of the warm milk and whisk, then add the rest of the milk.

  Add oil and whisk well.

  Pass through a sieve and, pour into a measuring cup, and set aside.
• Cook the crepes: Heat a non-stick frying pan over medium heat. Lightly grease the frying pan with or oil. Give it a nice stir to your crepe batter, pour a quater of batter into the frying pan, swirling it around to coat the bottom evenly.

  Cook the crepe for about 1-2 minutes until the edges lift and the bottom is lightly golden. Flip the crepe with a spatula—cook for another 1-2 minutes on the other side. Cover with a plate and flip over to take out.

Nama Choco

• Put chunks of chocolate and heavy cream in a ramekin. Microwave for 30 seconds. Remove from the microwave and whisk until smooth. If it isn’t smooth, cook a little longer to create a smooth ganache.

  Transfer chocolate on a piece of plastic, then shape it into a strip.

  Chill in the fridge until used.

To make the whipped cream

• In a chilled mixing bowl, whip the heavy cream, sugar, until stiff peaks form. Be careful not to overmix but stiff more than any other sweet.

  Mix in chopped chocolate and keep in the fridge until the crepe is ready.

• Place a cooked crepe on a flat surface. Drop two spoonfuls of whipped cream just below the center, then place the chocolate ganache.

  Fold the crepe from the bottom over the filling, then fold from right and left, then roll it up.

  Repeat with the remaining crepes and filling.

  Let them chill in the freezer until firm up, but not completely frozen for about 20 minutes before serving.