Rice Flour Crepes
Delicate, gluten-free, and incredibly versatile, these Rice Flour Crepes are a perfect canvas for both sweet and savory flavors. Made with a simple blend of rice flour, eggs, and milk (dairy or plant-based), these crepes boast a light and tender texture that pairs beautifully with a variety of fillings—from fresh fruits and jams to savory vegetables and cheeses. The recipe comes together in just 30 minutes and requires minimal prep, making it an ideal choice for breakfast, brunch, or even a quick dinner. With easy-to-follow instructions and no special equipment needed, this recipe ensures smooth, golden-brown results every time. Whether you're catering to dietary needs or exploring new flavors, these rice flour crepes will elevate your cooking repertoire effortlessly!
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Recipe Information
Ingredients
- 120 grams Rice flour
- 250 milliliters Milk (dairy or plant-based)
- 2 pieces Eggs
- 60 milliliters Water
- 1 pinch Salt
- 15 milliliters Vegetable oil or melted butter
- 1 teaspoon Oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, sift the rice flour to remove any lumps. Add a pinch of salt to the flour.
In a separate bowl, whisk the eggs until well-beaten.
Add the milk, water, and vegetable oil (or melted butter) to the eggs, whisking until thoroughly combined.
Gradually add the wet ingredients to the rice flour, whisking continuously to create a smooth, lump-free batter. The consistency should be thin and pourable. If necessary, add a little more water to thin it out.
Let the batter rest for 5-10 minutes to allow the rice flour to hydrate fully.
Heat a non-stick pan or crepe pan over medium heat. Lightly grease the surface with a teaspoon of oil or butter.
Pour approximately 1/4 cup (60 milliliters) of the batter into the center of the pan. Quickly tilt and rotate the pan to spread the batter evenly into a thin, round layer.
Cook for 1-2 minutes or until the edges begin to lift and the bottom turns golden brown. Flip the crepe using a spatula and cook the other side for about 30 seconds.
Remove the cooked crepe and place it on a plate. Repeat with the remaining batter, greasing the pan as needed between crepes.
Serve warm with your favorite sweet or savory fillings. Enjoy!
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 396 mg | 17% | |
| Total Carbohydrate | 108.8 g | 40% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 13.0 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 392 mg | 30% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 601 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
