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
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!
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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
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.
Nutrition
- 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
Katia says
These turned out terrible for me. My daughter was just diagnosed with Celiac and I promised I'd make her GF crepes this morning since they were her favorite before her diagnoses. The batter turned out too thick and the whole idea of olive oil did not help it spread out in the pan. When I went to flip the first two, they crumbled a part and made a mess. I ended up with crepe crumbles under the stove grate which added to the disaster. I tried adding a tad bit of xanthan gum to bind the batter and planned to try making just pancakes instead. That didn't work either. Eventually I put the batter in my waffle iron. My waffle iron had never failed me until today. My seven year old daughter was crying because she couldn't have her favorite food and she blamed it on the celiac. I was late for work. I had a pile of dishes, a plateful of crepes, pancakes, and waffles to compost and nothing for breakfast. On top of it all today is my grocery shopping day so the only other thing I had in the house was lettuce from last night's salad, some smoked salmon, and some GF cookies. I'm dissapointed that after and hour and a half of attempting to work with this recipe, both my daughter and I had to resort to cookies and salad for breakfast.
Did I mention the fire alarm went off because of how much smoke the oil caused when my crepe fell under the stove grate? All together it was a horrible day and this recipe was the beginning of it all. I'm glad that, based on the comments, it at least worked out for some of you. I ended up just wasting expensive ingredients and disappointing my already bummed out daughter who thinks nothing tastes good GF. But again, I'm glad it worked out for some of you.
Zerrin says
Hi Katia! I'm really sorry that the recipe didn't work for you. You described it so well that I can picture what you experienced and I can understand how you felt. However, I'm not sure what caused all these. The recipe has never failed for me. I'm planning to make a video of it soon. Hopefully it helps for everyone.
Trina Diedrichs says
Layer Unfilled crepes wax paper between slide into sealable bag refrig up to three days. Freeze up to two months if u wrap stacked crepes with layer of tinfoil before sealable bag. Trina
Rachel Allison says
Just made this and I'm so impressed. I've tried doing gluten free crepes before and it was a flop. I just couldn't get them thin enough. But these are gorgeous! Not only that, but it was very quick and easy. Exactly the brunch recipe I was looking for today! Thank you!
Zerrin says
Great to hear that Rachel! Thank you so much for sharing your thoughts here. Enjoy your brunch!
Ernesto Hurtado says
Thanks! I found I had to add 3 cups of milk, it was too thick for me otherwise and I couldn't get the crepes thin enough, but this is more likely due to my cooking non-skills.
Salomé says
Hello!!!! Can I make the creeps with coconut flour?
Thanks from Ecuador,
Salome
Zerrin says
Hi Salome! Is coconut flour the same with shredded coconut? I'm not sure but the batter might not hold together. I'd love to hear what you experience if you try it.
Cheers from Turkey!
Briony says
I had left overs that I popped in the fridge. The next day when they were a little hard from the fridge, I stuck them on my flat iron toaster, one at a time. Crisped them up and they made the most delicious thin, crispy crackers. I topped with hummus and cherry tomatoes and cut into pizza slices. My kids devoured them, and we will be using them for a wheat free alternative to pizza bases. Thanks for the super recipe!
Zerrin says
Wow! That's a great idea to make crackers from the letovers. Thanks for sharing it here Briony!
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).
Zerrin 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.
ing says
do these freeze well? thanks
Zerrin says
Never tried freezing them. But I'd love to hear the result if you try.
the uncommon pearl 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 🙂
Zerrin 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.
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!
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.
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."
Ruby Allen says
OMG
sooooo GOOD
I love it!!
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.
ania says
The best recipe of gluten free crepes! I added vanilla extract and a bit of sugar and they were fantastic.
Thank you for sharing.
Ania B.
Zerrin says
Hi Ania, I'm so happy to hear that you loved the recipe. Vanilla extract sounds like a great addition!
Thanks for your comment!
Best!
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.