Very Thin Gluten-Free Crepes

Very Thin Gluten Free Crepes | | #crepes #glutenfree #riceflour #breakfastCrepes 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.

Very Thin Gluten Free Crepes | | #crepes #glutenfree #riceflour #breakfast

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.

Very Thin Gluten Free Crepes | | #crepes #glutenfree #riceflour #breakfast

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!

Very Thin Gluten Free Crepes | | #crepes #glutenfree #riceflour #breakfast

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.

Very Thin Gluten Free Crepes | | #crepes #glutenfree #riceflour #breakfast

5 from 1 reviews
Very Thin Gluten Free Crepes
Prep time
Cook time
Total time
Very thin crepes made with rice flour.
  • 2 eggs
  • 2 cups rice flour
  • 2 cups milk
  • ¼ cup olive oil, ½ tbsp for each crepe
  1. Mix all the ingredients except oil with a fork until smooth.
  2. Heat a non stick pan and pour ½ tbsp oil in it.
  3. When the oil is very hot pour a ladle of batter on the same point in the pan and roll the panfrom side to side to give the batter a round shape.
  4. Cook it for 1 or 2 minutes. Just check the bottom with a wooden spatula when it releases and flip when it has the nice color you want.
  5. Flip it up and cook the other side for 1 or 2 minutes and transfer it on a plate.
  6. Repeat the same steps until you finish all the batter pouring ½ tbsp olive oil in the pan each time.
  7. Serve these right after you make with various fillings aside.
Nutrition Information
9 crepes


  1. Candy says

    Love it. the kids always want these….we call them pancake rollups…..when they visit. Never thought to use rice flour. Is there a particular brand that you used? Thanks for the idea.

  2. Maria says

    Wow! these look so yummy… will be trying this recipe out soon.

  3. claire fisher says

    I love your recipes! Crepes with Nutella have to be simply fabulous!

  4. Mary Kay says

    These crepes look great. Reminds me of my grandma – she filled them with strawberry jam or peach preserves. I like cinnamon and sugar too.

    I love the sound of your savory option – feta and parsley. Any other savory suggestions?

  5. Ciel says

    Spinach, gruyere and shaved ham. Squeeze of fresh lemon and sprinkle of Demerara. Fresh berries and lightly whipped cream. Sharp cheddar and roasted peppers. Endless and delightful possibilities.
    And now I’m hungry. :)

  6. Melody says

    Does anyone have a copy cat recipe for a sweet cream cheese filing for crepes commonly found at a pancake restaurant?

    • Jaimie says

      I just mix cream cheese with sugar and lemon juice for a cheesecake flavored filling.

  7. says

    I made your delicious crepes tonight and they were wonderful!! I used cream cheese, mixed with a little sugar, and fresh sliced strawberries rolled up on the inside. I drizzled chocolate syrup and powdered sugar on the top as garnish. Thank you for this yummy recipe! Can’t wait to make it for my grandchildren!

  8. Megan says

    Thank you for this lovely simple recipe! These crepes taste amazing. I had problems flipping them initially, the rice flour makes them a bit more fragile. I added 1/4 teaspoon Guar gum and 1 tablespoon coconut oil into mixture in the next batch and it fixed the problem.

  9. Andrea says

    I made these and subbed almond milk for the regular milk. The batter ended up a little too thick, so in the future I would probably do 1 3/4 cups of almond milk and a 1/4 cup of water to thin it out. But these turned out amazing! Thanks for the recipe.

  10. Frustrated Husband says

    Tried following recipe exactly….there was NO “pouring a ladle” of anything! The batter was thicker than most of my bread batters!
    Did you actually try making your recipe first before publishing it here?
    Just wondering…

    • says

      Sorry to hear that. I myself make all the recipes here first and I never share a recipe if it doesn’t work for me. I’m not sure but maybe the problem could be the rice flour brand.

  11. Kathryn Wilson says

    Made these this morning. I mixed with 1 cup milk, one cup brown rice flour and i egg and then accidentally dumped about an extra third cup of milk in it, so I added a bit more flour to compensate. When I added the batter to the pan, I lift the frying pan from the burner and tilt the pan in a circular motion to spread out the batter to make it thinner. I had to make them a little smaller than my usual crepe recipe to flip them without breaking them but they cooked up just fine and tasted great—pretty much like my regular crepes except they were just a toastier brown color. My friend who I was making them for said they were delicious.

  12. Paige says

    I make crepes once a week at least and thought I would try a different recipe for once. These were awful! Everyone ended up in the garbage because they were inedible. Never making this again

  13. Hai-Chin Bentley says

    No. They taste a lot like regular crepes. I added 1/2 tsp xanthan gum and 3/4 cup additional milk. They come out thinner. I use a lot of butter in the pan and they don’t stick.

  14. Brenda says

    I just tried these this morning and had trouble getting them thin enough. I kept adding more and more milk to the batter, and they still turned out thick. I definitely was not able to roll them up, as you show in your photos. We ate them like really thin pancakes. I’m wondering what brand of rice flour you used? And did you use white or brown rice flour?The flavor was OK, but I felt they could have been just a touch sweeter. They definitely did NOT taste like regular crepes! Maybe adding a little sugar or agave would make them more flavorful.

  15. Elena says

    This is by far the best non-gluten crepe recipe I’ve tried!

    My process:
    I used 1 cup brown rice flour (from Whole Foods bulk section), 1/2 cup creamy almond milk, 3/4 cup water, pinch of salt. Batter consistency should be that of a runny milkshake.
    Skillet needs to be hot (medium-high).
    Before pouring the batter, I’d pour just a touch of olive oil into the skillet.
    Also, before pouring the batter, I’d thoroughly re-whisk the batter since the flour had a tendency to settle.
    Then, I’d ladle just enough batter to cover with skillet (with the skillet off the fire and just tilting it around until the batter covers the surface.) The crepe should be as thin as possible.
    1-2 minutes for it to set and brown on one side (bubbles to form), flip, then 1 minute to set on the other side. Any longer and the crepe will fry and will not be soft.
    Stack them on a plate, stacking as you go and then flip so the bottom is the top one when you’re ready to serve. The heat will help keep them soft.

    I had no problem with rolling them up. The taste was very neutral, not sweet not salty. If I was using a sweet filing, I’d add some honey and vanilla. Although, frankly, I didn’t find it necessary.

  16. Ruby Allen says

    I had the crepe with apple sauce.
    It was really GOOD!!!
    My cousin said” Their trash crepes.”
    His name is Shiloh.Is their any other recipe that i can use?

    • Ruby Allen says

      He is five years old. He LOVES them.
      He thinks thay are called”Trash crepes.”

  17. Jaimie says

    Love these! My five-year-old asked for crepes this morning and, because my wife is cutting wheat from her diet, I needed a new recipe. This is my new crepe recipe, period. I added half a cup of sugar, since the kids like sweet crepes, and a dash of vanilla extract. I rolled a banana in a crepe, topped it with crushed pineapple and fresh made whipped cream. Yum! Thank you for this recipe.

  18. Rachael says

    I made these today on a lazy Sunday. They turned out great. I cooked them on my cast iron griddle (Lodge brand,can be had for 15 bucks on Amazon) I do think having the proper pan goes a long way to making them awesome. I may thin the batter out a little bit next time but still, these were delicious. Thanks for the recipe!

  19. says

    Thank you for your inspiration! I made these and shared with my blog readers today!

    PS: I used almond milk and found I needed to add an additional 1/4 cup to get the batter thinner and the right consistency. I used Bob Mills Rice Flour and found no problems as some have stated above. They were filled with homemade Blackberry Chia Jam and Coconut Cream.

    It’s like dessert for breakfast!

    Thanks again :)

    • says

      Great to hear that you loved it! And thank you for sharing your experience with us here. Filling it with blackberry Chia Jam is a super idea! Will have to check out your blog to see if you have the recipe for the jam.

  20. Ann says

    Been making these for years.I use homemade sprouted brown rice flour.They come out great.I usually fill them with fruits (my kids’s favorite is banana and strawberries sauteed in a bit of coconut oil with a pinch of cinnamon and topped with fresh whipped cream) and homemade chocolate hazelnut spread (not-tella).

    • says

      Hi Ann! It would be great to fill them with fruits. Thanks for the filling recipe you share with us here. Sounds amazing! I’ll try it that way next time.


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