Wonderfully thin gluten free crepes made with rice flour 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? All family members are around the table waiting for the surprise food of the week and you already know what to make: Paper thin 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 my regular crepes.
How To Make Crepes With No All Purpose Flour
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.
Among all the options above to make a gluten free crepe batter, I have tried just one of them for now: Rice flour. I’ve made several white rice flour recipes before and my Fudgy Gluten Free Brownies With Rice Flour are always a hit. But these are my first crepes with it.
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 Rice Flour Crepes
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!
How To Make Crepe Batter With Rice Flour
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 1/4 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 For Crepe Batter?
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 Pancakes and they are perfect, so I’m sure vegan milk options work fine in this recipe too.
Fillings For These Gluten Free 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:
Or just nutella.
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.
Want to learn more rice flour recipes? We have several of them on the blog. Check the following recipes out!
Gluten Free Chocolate Magic Custard Cake
Thin Gluten Free Crepes With Rice Flour
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
Ingredients
- 3 eggs
- 1 and 1/4 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.
Keywords: gluten free crepes, rice flour crepes, how to make crepes
The original post was published in 2014 and has been updated with new pictures and additional information.
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.
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?
★★★★★
He is five years old. He LOVES them.
He thinks thay are called”Trash crepes.”
OMG
sooooo GOOD
I love it!!
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.
★★★★★
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.
★★★★★
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!
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.
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.
★★★★★