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.
Ingredients
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
- arrowroot
- buckwheat
- cornstarch
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:
Do Not Be Shy About Experimenting With Crepe Fillings.
More Gluten Free Recipes
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📖 Recipe
Rice Flour Crepes
INGREDIENTS
- 3 eggs
- 1 and ¼ cups rice flour
- 1 cup milk
- 2 tablespoons melted butter
- 1 teaspoon butter for the pan
INSTRUCTIONS
- 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.
Video
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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
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.
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...
Zerrin 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.
PixelPerks.com says
These look awesome, but do they have that "rice flour flavor"?
Zerrin says
They taste no different from regular crepes.
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.
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.
jo says
Can you use almond milk instead of regular milk ?
Zerrin says
Never used it, so I'm not sure. Please share the result with us if you try.
Gabriela says
I use soy milk instead of regular, it gives them a softer more rounded finishing than regular milk. I think the taste is also better, nuttier.
Linda Wiseman 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!
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.
Nora says
try adding freshly squeezed orange juice and a bit of vanilla bean extract or paste. Perfect cheese cake ala carrot cake filling taste 🙂
Rebecca says
4 oz cream cheese, 1 -2 cups powdered sugar, 1 T lemon juice or orange juice. Blend with mixer. You can also double it.
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. 🙂
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?
claire fisher says
I love your recipes! Crepes with Nutella have to be simply fabulous!
Maria says
Wow! these look so yummy... will be trying this recipe out soon.
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.