Easy Rice Flour Crepes Recipe (Gluten Free)

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.

Plates of rice flour crepes with raspberries, blueberries, whipped cream, and berry drizzle with red napkins and glasses of orange juice.

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.)

You can also sweeten these gluten free crepes with a no-calorie sweetener like Swerve Sweetener or monk fruit sweetener. It’s OK to use regular granulated sugar, too.

Otherwise, no unusual ingredients like xanthan gum, tapioca flour, or gluten free flour are needed in this recipe.

A plate of rice flour crepes with raspberries, blueberries, whipped cream, and berry drizzle with red napkins and a glass of orange juice.

How to make gluten free crepes

If you love crepes, invest in a 10-inch crepe pan. Otherwise, a good 10-inch non-stick pan or skillet is just fine.

(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.

Closeup of two crepes on a plate stuffed with berries and whipped cream.

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.

Overhead shot of two gluten free crepes stuffed with berries and covered in whipped cream and strawberry drizzle with napkins, and other plates of crepes, and a glass of orange juice.

Serving suggestions

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.

A forkful of piece of crepe with raspberry on a plate of crepes, berries, and whipped creme.

More terrific pancakes and crepes recipes

If you enjoyed this recipe, check out:

All are delicious for Fat Tuesday, breakfast, savory side dishes, or as desserts.

Yield: 5 SERVINGS

Easy Rice Flour Crepes Recipe

Closeup of two crepes on a plate stuffed with berries and whipped cream.

You'll love how easy it is to make this rice flour crepes recipe. This gluten free crepes recipe is made with white rice flour.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 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

Instructions

  1. Beat eggs in a medium-sized bowl. Add milk, orange-flavored liqueur (or orange juice or sweetener), and melted butter. Stir to combine.
  2. Add white rice flour and salt. Stir until thoroughly mixed and blend 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 crepe begins to brown.
  5. 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.
  6. Repeat until batter is used up.

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Nutrition Information:

Yield:

5

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.