Crepes are one of those foods that turn regular a breakfast into a festive one. Stuffed gluten-free crepes not only make an amazing breakfast, but they also make a delectable dessert. Sift powdered sugar on top to make them even more appealing. You can easily make these to satisfy your sweet tooth when you don’t have time to prepare an extensive chocolate cake. Fill with a feta and parsley mixture or be sweet and fill with Nutella.
Print
Gluten-Free Crepes
- Total Time: 25 minutes
- Yield: Makes about 12 1x
- Diet: Gluten-Free
Description
Light, delicate gluten-free crepes perfect for a weekend brunch or a special occasion. Simple to make and endlessly adaptable!
Ingredients
- 2 eggs
- 2 cups (473 ml) rice flour
- 2 cups (473 ml) milk
- 1/4 cup (60 ml) olive oil
Instructions
- Mix all ingredients except oil with a fork until smooth.
- Heat a non-stick pan and pour ½ tbsp oil into it.
- When the oil is hot, pour a ladle of batter onto the same point in the pan and roll the pan from side to side to create a round shape.
- Cook for 1-2 minutes. Check the bottom with a wooden spatula; flip when it releases and has your desired color.
- Flip and cook the other side for 1-2 minutes. Transfer to a plate.
- Repeat until all batter is used, adding ½ tbsp olive oil to the pan each time.
- Serve immediately with various fillings.
Notes
- For extra-thin crepes, use a whisk to mix the batter for a smoother consistency.
- To prevent sticking, ensure your pan is adequately hot before adding the batter.
- Store leftover crepes in a stack separated by parchment paper, wrapped in plastic wrap, and refrigerated for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Pan-Frying
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 crepe
- Calories: 150
- Sugar: 5
- Sodium: 50
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Carbohydrates: 20
- Fiber: 1
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
What flour works best for gluten-free crepes?
A blend of rice flour and tapioca starch gives a pliable, thin crepe that does not crack. Buckwheat flour also works on its own and adds a nutty flavor. 
Why do my gluten-free crepes tear when I flip them?
They need a bit more time on the first side than wheat crepes. Wait until the edges look dry and the center is set before attempting to flip.
Can the batter be made in advance?
Yes, rest the batter in the fridge for at least 30 minutes, or up to overnight. This lets the flour hydrate fully and usually produces a smoother crepe.
