Rice Flour Crepes / Pancakes- Gluten, Dairy and Egg Free

"This recipe was given to me whilst I was on an allergy elimination diet. It has no gluten, dairy or eggs. A basic recipe, but not bad when your diet is restricted. The best rice flour to use is a very fine textured flour-you can buy it at most asian grocers. The coarser textured rice flour will taste gritty in your baked goods. It's been a while since I made these-so I'm guessing that they serve 4. These are also vegetarian. As all gluten-free flours are a little different in how much liquids they absorb-add some extra liquid if required to achieve the right consistency"
 
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Rice Flour Crepes / Pancakes- Gluten, Dairy and Egg Free created by Cherubino
Ready In:
40mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Whisk all of the ingreients together (dont be tempted to leave out the salt or sugar).
  • Heat a small amount of allowed oil in a non-stick pan. Pour in 1/4 cup of batter to the pan and tilt to coat pan for thin pancakes. Cook 2-3 minutes- the edges should start to curl. Gentley turn and cook until lightly browned.
  • Repeat until the batter has all been used.
  • Serve hot with savoury fillings or as a dessert with fresh fruit or pure maple syrup.

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  1. Cherubino
    Rice Flour Crepes / Pancakes- Gluten, Dairy and Egg Free Created by Cherubino
  2. Cherubino
    Rice Flour Crepes / Pancakes- Gluten, Dairy and Egg Free Created by Cherubino
  3. Cherubino
    I used an organic gluten free "perfect flour blend". Here are my modifications that worked to get a flatter pancake. I made my recipe sugar free. You don't have to or make it organic. 1.5 cups Organic Perfect Flour Blend 1/4 tsp Celtic Salt (or any salt--Celtic has more micro nutrients) 2 tbsp Organic Corn Starch 3/4 tbsp Ground Organic Stevia Leaf Liquid from 1 13.5 ounce can of Organic Coconut Cream (save cream to use in another recipe) 1/2 cup Organic Non-Dairy Milk (I used one flavored with vanilla) 1 cup Water (Add more water as needed) Butter for frying Mix dry ingredients first, then add liquid. Mix well. Using a small ladle (about 2 ounce), melt 100% grass fed butter (good source of vitamin K), in a frying pan on medium heat (you may have to play around since all stoves are different). Plop batter in the middle and spread it out with the ladle in a circular motion to widen the pancake (it will not get to crepe size, but you can get it about 5 inches across). Cook until the batter turns opaque. Then flip. Both sides should be nicely browned. This will make them a bit crispy. If you like them soft like a crepe, cook with a pot lid over, flip and cover again until both sides are browned. It is not exactly like a crepe, but it is enjoyable if you don't mind a little "gumminess". Hope you enjoy. My elementary school-aged kids liked them anyway. LOL
     
  4. Cherubino
    Realistically, this recipe doesn't really resemble crepes. Maybe pancakes. I had to revamp the recipe to get it close. That is, close to she shape of a crepe. The taste is quite different. If you like Japanese mochi, with modifications, it could be a tasty recipe. I used an organic gluten free "perfect flour blend". Here are my modifications that worked to get a flatter pancake. I made my recipe sugar free. You don't have to or make it organic. 1.5 cups Organic Perfect Flour Blend 1/4 tsp Celtic Salt (or any salt--Celtic has more micro nutrients) 2 tbsp Organic Corn Starch 3/4 tbsp Ground Organic Stevia Leaf Liquid from 1 13.5 ounce can of Organic Coconut Cream (save cream to use in another recipe) 1 cup Water 1/2 cup Organic Non-Dairy Milk (I used one flavored with vanilla) Add more water as needed. Mix dry ingredients first, then add liquid. Mix well. Using a small ladle (about 2 ounce), melt 100% grass fed butter (good source of vitamin K), in a frying pan on medium heat (you may have to play around since all stoves are different). Plop batter in the middle and spread it out with the ladle in a circular motion to widen the pancake (it will not get to crepe size, but you can get it about 5 inches across). Cook until the batter turns opaque. Then flip. Both sides should be nicely browned. This will make them a bit crispy. If you like them soft like a crepe, cook with a pot lid over, flip and cover again until both sides are browned. It is not exactly like a crepe, but it is enjoyable if you don't mind a little "gumminess". Hope you enjoy. My elementary school-aged kids liked them anyway. LOL
     
  5. LIsa W.
    I made the recipe exactly as is. The dough was a hard, dry lump. I had to double the amount of liquid to get something I could work with. They are cooking up now, but seem to be extremely rubbery and smell horrible. :(
     

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Aussie Mum - gluten-free
 
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