These gluten free crepes are made with white rice flour. You'd never know it because they're light and delicious. These rice flour crepes can be made for breakfast, a dessert, or part of a savory dish.
Why this recipe works
I learned to make crepes using Julia Child’s classic crepes recipe from Mastering the Art of French Cooking.
These days I make gluten free crepe recipes using white rice flour.
These easy rice flour crepes are just as tasty since they're sweetened with orange liqueur. (Orange juice would also work if you don’t want to buy a bottle just for this recipe.)
Otherwise, no unusual ingredients like xanthan gum, tapioca flour, or gluten free flour are needed in this recipe.
How to make gluten free crepes
(First time making gluten free crepes? Check out this video on how to cook up a crepe starting at the 3:20 minute mark.)
1. Beat eggs in a medium-sized mixing bowl. Add milk, orange-flavored liqueur (or orange juice or sweetener), and melted butter.
Stir to combine the wet ingredients.
2. Add white rice flour and salt. Stir until thoroughly mixed and blend the batter until smooth.
3. Heat a lightly greased, nonstick skillet over medium heat.
4. Pour 1/4 cup of batter into skillet and swirl to evenly distribute batter into a circle. Cook about 30 seconds per side until the crepe begins to brown.
5. Flip with a spatula and cook on the other side for 30 seconds until the crepe begins to brown. Remove the finished crepe and keep warm in the oven until served.
6. Repeat until the batter is used up.
7. Store uneaten crepes in the fridge in an airtight container.
What milk can I use in the crepe batter?
You can use regular cow's milk (skim, 1%, 2%, or whole).
To make these gluten free and dairy free crepes, substitute the milk with an alternative milk such as:
- soy milk
- coconut milk - lite or full fat
- almond milk
- oatmeal milk
If you want sweet crepes, use sweetened milk. Unsweetened is fine, too.
Use a vegan buttery spread to make the crepe batter completely dairy free.
I enjoy serving crepes in a variety of ways. Traditionally, crepes are served with powdered sugar and a bit of lemon juice.
To keep it on the healthy side, I use Swerve Sweetener, Confectioners, a terrific no calorie, natural sweetener, and some fresh lemon juice. So good!
In the pictures, I use whipped cream, berries, and Keto Strawberry Sauce. You can do this for dessert or breakfast.
Other favorite fillings for breakfast are yogurt, fruit, a little jam or honey, or nut, sunflower or peanut butter.
For dinner try savory crepes with savory fillings like ham and cheese, eggs and cheese, or roast vegetables.
Other dessert ideas are a drizzle of chocolate sauce or caramel sauce.
More terrific pancakes and crepes recipes
If you enjoyed this recipe, check out:
- Gluten Free Crepes Recipe
- Zucchini Fritters Recipe
- Corn Fritters Recipe
- Sweet Potato Pancakes Recipe
- Gluten Free Waffle Cake Recipe
- High Protein Oatmeal Pancakes Recipe
All are delicious for Fat Tuesday, breakfast, savory side dishes, or as desserts.
- 2 eggs, beaten
- 1 cup milk or alternative milk
- 1 tablespoon butter or buttery spread, melted
- 2 tablespoons orange-flavored liqueur, orange juice, or sweetener
- 1 cup white rice flour
- 1/2 teaspoon salt
- Beat eggs in a medium-sized bowl. Add milk, orange-flavored liqueur (or orange juice or sweetener), and melted butter. Stir to combine.
- Add white rice flour and salt. Stir until thoroughly mixed and blend until smooth.
- Heat a lightly greased, nonstick skillet over medium heat.
- Pour 1/4 cup of batter into skillet and swirl to evenly distribute batter into a circle. Cook about 30 seconds per side until crepe begins to brown.
- Flip and cook on the other side for 30 seconds until crepe begins to brown. Remove crepe and keep warm in the oven until served.
- Repeat until batter is used up.
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Serving Size:2 crepes
Amount Per Serving: Calories: 298Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 88mgSodium: 329mgCarbohydrates: 41gFiber: 1gSugar: 7gProtein: 10g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally posted on May 30, 2014 and February 18, 2021. Updated with new pictures and information.