Very thin gluten-free crepes made with rice flour are no different from regular crepes with all purpose flour! Spread your favorite filling and roll them up! See the how to video below!
Crepes are one of those foods that turn regular a breakfast into a festive one! Who doesn’t crave for a festive like breakfast on a Sunday morning? All family members are around the table waiting for the surprise food of the week and you already know what to make: Paper thin crepes! What if you have to follow a gluten-free diet? Then you should make these basic gluten-free crepes with rice flour.
I made these gluten-free crepes this morning and they were utterly scrumptious! They taste no different from regular crepes made with all purpose flour. It was the first time I used rice flour in crepe batter, so I went a bit experimental and had the right amounts after a few trials.
I wasn’t sure at first how much batter I should pour into the pan to make them paper thin since I was afraid the batter wouldn’t hold well in the pan. I understood that rice flour didn’t make any change about the consistency and cooking process. Also, they look just the same as the Crepes I always make!
A tip when making crepes: Pour a ladle of the batter on the same point in the pan and roll the pan from side to side to make a round shape crepe. And you should act fast at this step. You shouldn’t add any more batter on it. Do it just at a time!
You can fill these thin gluten-free crepes with your favorite filling and easily roll them up. You can either enjoy it slicing bite size with a knife or just use your hands. My choice is almost always savory. I love to fill my crepes with a feta and parsley mixture, but I wanted to make a change this time and filled them with nutella. Nutella stuffed paper thin gluten-free crepes! Can you think of a better breakfast on a day when you have enough time to linger at the table eating a little of this and that, drinking your tea and reading your paper?
Nutella stuffed gluten-free crepes not only make an amazing breakfast, but they also make a delectable dessert. Sift a little powdered sugar to make them even more appealing. So you can easily make these to satisfy your sweet tooth when you don’t have time to prepare a chocolate cake.
Yields 8 crepes
Very thin crepes made with rice flour.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 3 eggs
- 1 and 1/4 cups rice flour
- 1 cup milk
- 2 tablespoons melted butter
- 1 teaspoon butter, for the pan
- Whisk all the ingredients in a large bowl.
- Heat a non stick pan and add 1 teaspoon butter in it. Let it melt and cover the bottom of the pan with it using a brush (See the video). You won't need to butter the pan each time. This is just for the first crepe.
- Using a ladle, pour batter in the center of the pan and roll the pan from side to side to give the batter a round shape.
- Cook it for 1 or 2 minutes or until the top of the batter has bubbles and it's not wet any longer (See the video). Flip it to the other side and cook for another minute. Transfer it on a plate.
- Repeat the same steps until you finish all the batter.
- Serve these right after you make with various fillings aside.