I’ve always been a crepes over pancakes type of girly–something about the delicate thin nature of the batter allows everything else on the plate (read: the maple syrup and butter) to shine. These mochi crepes are no exception and have quickly become my go-to recipe. I love a fat American-style pancake a lot, but I love these thin lacy mochi numbers even more. Something about scrunching your food before eating it really moves the needle for me. A simple swap of all-purpose flour for glutinous rice flour turns a classic delicate French-style crepe into a multi-textural stretchy, chewy, crispy, extravaganza. Make sure to source glutinous rice flour and not regular rice flour, to ensure the proper stretchy mochi-like texture in these crepes. You can serve these a lot of different ways, but I’d be remiss not to highly encourage that you make the maple-soy butter included here, which is perfectly balanced by the addition of cold winter citrus. It is sweet yet salty, bordering on savory, and totally outrageous when poured all over these incredibly special little crepes.