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. See the video tutorial below!
Who doesn’t crave for a festive like breakfast on a Sunday morning with fluffy dairy free 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, strawberry 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
- 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
these crepes are great and are super easy to make! plus they are a really nice gluten and dairy free breakfast option (I used soy milk).
Glad you liked these crepes!
Loved this and I needed to use uisome rice flour.
Someone tired of scrolling for hours says
Recipe is decent, but like all recipes online I must once again ask. WHY DO YOU WRITE A NOVEL OF UNNECESSARY INFORMATION BEFORE THE INGREDIENTS AND QUANITIES, it does not trick anyone into reading your life story, all it does is insure we skip this website next time we look for more recipes, do us all a favour and post the actual recipe up top and leaving the reading below for anyone who ACTUALLY WANTS to read.
I surmise (assume 🙂?) This fairly common food blogging is to fit in ads, which I'm ok with.
Gritty not like normal crepes and so long to even find the recipe! Won’t be backing
Yes very annoying having to scroll through- luckily I’m smart enough to click the ‘jump to recipe’ button at the top of the page to avoid all that. Give it a try next time!
jim dorazio says
Can they be made ahead of time and frozen?
Has anyone tried with coconut or almond milk?
Hi, do these crepes freeze well?
Hi Melanie! Never tried freezing them, so I don't want to mislead you.
Hi there! I was wondering if it is possible to replace the milk in the recipe with soya bean milk instead?
Priya Ganju says
They came out great. We just got back from France and these are as good as anything we had there.
Hi Priya! I'm so happy to hear that you loved the recipe! Thanks for letting me know!
Sarah Bea says
Made these for breakfast. My husband loved them! I had no trouble with the crepes breaking. I also added vanilla, and added some powdered sugar to the batter after the first one (to make the crepes crispier). To be honest, I found the crepes' texture a little off. Too dense, not chewy enough. I'm going to experiment with different flour blends and try altering the proportions.
Irina Dalah says
thanks for sharing!!
i also substituted a self-made mix of gf flours: quinoa, amaranth, corn and rice.
i also needed to add more liquid: 2.5 cups.
i think the difference in the liquid needed comes from the difference in egg sizes milk fat content and air humidity - just a thought 😉
I tried a few times, never got the chance to freeze any - even when I prepared 3 times the quantities!! but, hey! they're so easy and fast to make, it's no hardship not to have the chance to freeze any 😉
and yes, my kids (14 and 15, 2 girls and a boy, 1 vegetarian and 2 carnivores, none gluten-sensitive like me) love them!! they sometimes even take them to school as wraps!
so, yes! I'm your sworn follower now 😉
again, thanks for sharing!
My daughter loved these. Thanks for the easy recipe. We added vanilla to make them a little more flavorful.
I'm so glad that your daughter loved it. Adding vanilla is such a brilliant idea! Thanks Elise for sharing your experience with us!
My mother inlaw loved them and I didn't have enough milk so I used some soy milk as well. Turned out great. No trouble flipping and batter was smooth and not too thick.
Hi Katerina! Glad your mother in law loved it. Thanks for letting us know that soy milk works fine too.
Just made these. So happy that they were SO easy and quick. They turned out beautifully. I followed the recipe exactly, and they weren't too thick like some reviewers complained about. I used brown rice flour that we ground ourselves. My kids loved these too. (I also happened to use goat milk and farm fresh eggs because we are lucky to have friends nearby that sell that to us, but I still think it would have turned out just as good with cow's milk and store bought eggs).
I think people who have trouble flipping them and having them fall apart could either be flipping too soon or don't have a good non-stick pan. These held together really well for me. Thanks!
Hi Em! I'm sooo happy to hear that the recipe turned out well for you. I think a recipe is successful when approved by kids, so thank you for letting us know that your kids love the crepes too. You are so lucky to use goat milk and farm fresh eggs. I'm sure they make the crepes even tastier.
Thanks again for sharing your thoughts and experience with the recipe here!
I just made these and they came out great! I used quinoa flour since that is what I had on hand and subbed the regular milk for almond milk.
Thanks for the recipe!
I'm glad you liked it Saskia!
Quinoa flour and almond milk sound like great substitutions.
Thanks for the idea!
victor | ifoodblogger.com says
These crepes look gorgeous. I've always made these with flour, would be interesting to try a healthier gluten free version.