Wonderfully thin gluten free rice flour crepes are no different from regular crepes! So easy to make with only 4 simple ingredients. Perfect for several filling options! Prepare an Uh-mazing gluten free breakfast with these rice flour crepes.
Who doesn’t crave for a festive like breakfast on a Sunday morning with fluffy pancakes or homemade crepes? What if you have to follow a gluten-free diet? Then you should try these gluten-free crepes with rice flour that taste as good as our regular crepes.
There is a misunderstanding among many people about following a gluten free diet. They think that you are limiting yourself when you avoid gluten. On the contrary, a gluten free diet makes you adventurous about cooking because it is way richer than a regular diet.
You have a lot of options to use as a substitute for all purpose flour. For example, when making a gluten free crepe recipe, the flour substitute options are as follows:
- rice flour
- almond flour
- coconut flour
- corn flour
- oat flour
- tapioca flour
You tell me now, which diet is richer? Although nobody in my family has a gluten intolerance, I love to test recipes without regular flour. It’s a passion for me to discover new tastes.
Is Rice Flour Gluten Free?
Yes! All types of rice including white rice, brown rice and wild rice are gluten free. So is rice flour. On the other hand, to be a hundred percent sure, you’d better check the label on the package because it might come into contact with gluten products during manufacturing. It’s safe when there is no gluten warning on the package.
If you are one of those who don’t want store-bought products and are crazy about making things from scratch, good news! You can make your own rice flour at home!
How To Make Rice Flour At Home
There are two methods of making rice flour at home:
- Soak the rice, dry it and then grind in a grinder when it is still slightly moist. This method is mostly used in Indian cooking.
- No soaking in the second method. Buy a grain mill for this purpose and grind rice in it finely. You will end up with super fine rice flour when you grind rice twice.
Store your homemade rice flour in an airtight container in the refrigerator. Although there are several rice flour recipes on the blog, personally, I don’t think it’s really necessary to make your own rice flour at home when it’s super easy to buy it from store. I would make it if I already had a mill, but not sure whether it is worth buying only to make rice flour.
How To Make
I made these gluten-free crepes this morning and they were utterly scrumptious! They taste no different from my regular homemade crepes made with all purpose flour. It was the first time I used rice flour in a crepe batter, so I went a bit experimental about the measurements 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 the cooking process. Plus, they look just the same as the crepes I always make!
It is not different from making a regular crepe batter. The recipe is quite straightforward, but watch the crepe making video below if you need more help. To make the batter:
- Whisk the eggs first.
- Pour the milk and melted butter.
- Continue whisking.
- Add in the rice flour and whisk well.
Note: If you prefer making crepes with pancake mix, make sure it's gluten free. Check the ingredients and use it if it is made with rice flour or other gluten free flours.
You can add some flavor to your crepes by adding mashed banana in the batter.
To make the crepes:
First, combine all the ingredients and have a smooth crepe batter.
Second, heat a non-stick pan until hot. Grease it with butter using a non-stick brush. This is just for the first crepe, you don't need to butter it each time because the batter contains melted butter.
Third, pour crepe batter in the middle of the hot pan using a ladle or pour ¼ cup of batter. Roll the pan from side to side so that the batter spreads evenly and gets a round shape. You shouldn’t add any more batter on it.
Fourth, cook it until you see bubbles on the top and the batter is no longer wet.
Fifth, flip it over using a spatula and cook the other side about a minute or less. Transfer it on a plate and repeat the same steps for the remaining batter.
What Milk Can I use?
You can make the batter with any milk you want. If you want to go dairy-free, use coconut milk, soy milk or almond milk. We often make almond milk crepes and almond milk pancakes and they always come out perfect!
You can even use homemade dairy free buttermilk just as we do when making pancakes.
Fillings For Crepes
You can fill these crepes with your favorite filling. My choice is almost always savory. I love to fill my crepes with feta. When we are in the mood for sweet filling though, our options would be: homemade orange jam, damson jam or French apple jam.
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.
For more crepe filling ideas, please go read the following post and make your own creations:
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
Rice Flour Crepes
Very thin gluten free crepes made with rice flour.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 9 crepes 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: French
- Diet: Gluten Free
- 3 eggs
- 1 and ¼ 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.
- Serving Size: 1 crepe
- Calories: 137
- Sugar: 1.5 g
- Sodium: 35.5 mg
- Fat: 4.9 g
- Carbohydrates: 18.4 g
- Protein: 4.3 g
- Cholesterol: 70.5 mg
Keywords: gluten free crepes, rice flour crepes, how to make crepes