Rice Flour Crepes

"Found this recipe on line while having a late night craving! Tried them the next day - and I was not disapointed! I no longer have to just drool over Nalesniki at family holiday brunches! I just made these (double recipe) and used the crepes as noodles for GF Lasagna - fingers crossed this works!"
photo by Jubes photo by Jubes
photo by Jubes
Ready In:
10-12 crepes




  • In a medium sized mixing bowl, beat together all ingredients until smooth.
  • Pour, using 1/4 cup measure into a medium sized, hot, non-stick (or greased) skillet.
  • Turn skillet to thinly, evenly distribute batter in a circle.
  • Cook about 30 seconds per side.
  • (I only cooked one side, then used filling for Polish Nalesniki #48360 with a pinch of nutmeg and then a touch of cream in pan when baking).

Questions & Replies

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  1. They came out more pancake like than crepe like. Needs more liquid otherwise pretty good. Faintly gritty, but nbd
  2. These turned out very nice. I rarely make GF "breadish" things because I am usually disappointed, but these were tasty. I filled them with caramelized bananas and drizzled with chocolate for a delish dessert. Thanks for posting this, it will stay in my cookbook for frequent repeats.
  3. I've been gluten-free for about four years as well as milk and egg free. I use my own egg substitute, and they turn out great. This is the best gluten-free crepe recipe I have tried.
  4. Great recipe. I use half brown rice flour, half white rice flour and canola oil instead of melted margarine. Mix everything really well in the blender, cook in a crepe pan with butter, and voila. Kids and celiac hubby love them!
  5. They were edible but not as good as traditional crepes.


  1. My kids loved these! I used almond milk and replaced half of the rice flour with sweet rice flour.
  2. I loved these! I think they taste pretty much like regular crepes. I used coconut oil instead of margarine (but I found out later that coconut oil is not good for high heat since it has a low smoke point; use refined canola or any kind of sunflower oil instead). <br/><br/>I also added 2 teaspoons (8g is more accurate) of sugar. <br/><br/>The only thing I'd suggest is to whisk it very well every time before pouring it into the pan. The last crepe in my first batch ended up with all the remaining rice flour batter, and it tasted like raw rice flour, ugh. So definitely whisk away and enjoy!


A quote that my Dad thought was fitting to both himself and me. <br> <br>A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into any dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own! <br> <br>My need to experiment and want to cook tasty meals came to me after being diagnosed Celiac in December of 1999. <br>What would I have done without the Zaar? <br> <br>I love to create tasty meals that are either already GF or modify to make them so. I love to make GF meals and desserts that my guests ask are you sure you can eat this? Then I know I have a winner! <br> <br> <br><img src=http://i7.photobucket.com/albums/y254/Missymop/eageremus.jpg border=0 alt=Photobucket></a>
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