Gluten Free Rice Flour Crepes Recipes

GLUTEN FREE RICE FLOUR CRêPES

Steps:

• Mix the rice flour with salt. In a separate bowl, whisk the eggs with oat milk. Fold the beaten eggs into the flour a few ladles at a time to prevent lumps. Incorporate the vegetable oil into the batter and whisk well until smooth.
• Pour one ladle of batter into a crepe pan or a non-stick frying pan. Tilt the pan to spread the batter over the surface. Cook for 1 to 3 minutes.
• Flip the crepe over and cook for 1 further minute until golden. Serve warm with Greek yoghurt and fresh strawberries or your favourite fillings.

GLUTEN-FREE CREPES

Steps:

• Whisk rice flour, eggs, almond milk, sugar, and salt together in a large bowl until well mixed.
• Combine water and 3 tablespoons coconut oil in a separate bowl until well blended. Whisk into the flour mixture. Pour batter through a sieve into a clean bowl; cover with plastic wrap and refrigerate for 1 hour.
• Heat remaining coconut oil in a griddle over medium heat. Ladle a portion of the batter into the pan and spread out. Cook until set, about 30 seconds per side. Repeat with the remaining batter.

RICE FLOUR CREPES

Steps:

• 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).

GLUTEN FREE RICE FLOUR CREPES

Steps:

• 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.

RICE FLOUR CREPES / PANCAKES- GLUTEN, DAIRY AND EGG FREE

Steps:

• 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.

PERFECT GLUTEN-FREE CREPES

Steps:

• Combine flour, salt, and xanthan gum in a bowl. Whisk eggs and milk together in a separate bowl. Make a well in the flour mixture and pour egg mixture in the center; mix until slightly combined. Add melted butter and mix until a soft batter is formed, 1 to 2 minutes. Cover and let stand for 45 minutes.
• Melt butter in an 8-inch skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more.