Crepes are one of those desserts that never go out of style. They’re thin, soft, and versatile enough to pair with almost anything. Today, I’m sharing a rice flour crepes dessert recipe that’s naturally gluten-free, simple to make, and a great option for anyone looking to switch things up in the kitchen.
I’ve tested this recipe several times in my own kitchen, and it never disappoints. Whether you want a sweet breakfast, a healthy snack, or a fancy dessert, these crepes can do it all. And don’t worry — I’ll also share tips on how to make them vegan, or even swap in other flours like oat or buckwheat.
Why Rice Flour for Crepes?
Rice flour is light, slightly nutty, and gives crepes a delicate texture. It’s a popular base in rice flour recipes, especially in Asian and gluten-free cooking. Unlike wheat flour, it doesn’t create that chewy bite — instead, you get soft, tender layers that hold fillings beautifully.
If you’re searching for gluten free crepes or just exploring more flour recipes, rice flour is worth adding to your pantry. It’s budget-friendly and can easily be used for rice flour pancakes recipe as well.
Ingredients You’ll Need
Here’s what you’ll need to make this rice flour crepes recipe at home:
- 1 cup rice flour (white rice flour works best)
- 2 large eggs (or flax eggs for a vegan crepes recipe)
- 1 ¼ cup milk (dairy or plant-based)
- 1 tablespoon oil or melted butter
- 1 tablespoon sugar (optional, for sweeter crepes)
- Pinch of salt
That’s it. Simple ingredients you probably already have in your kitchen.
Step-By-Step Instructions
Step 1: Mix the Batter
In a mixing bowl, whisk together rice flour, eggs, and half the milk. Once smooth, add the rest of the milk, sugar, oil, and salt. The batter should be thin — similar to heavy cream.
Step 2: Rest the Batter
Let the mixture rest for 15 minutes. This helps the rice flour absorb the liquid, making your crepes easier to flip.
Step 3: Heat and Pour
Heat a non-stick pan over medium heat. Lightly grease it, then pour in about ¼ cup of batter. Swirl quickly so it coats the pan in a thin layer.
Step 4: Cook and Flip
Cook for 1–2 minutes until the edges lift easily. Flip and cook for another 30 seconds. Stack them on a plate as you go.
And there you have it — soft, gluten free crepes ready to be filled and enjoyed.
Sweet Filling Ideas
Now comes the fun part: filling your crepes. Here are some ideas that always work:
- Fresh berries and whipped cream
- Bananas with chocolate drizzle
- Honey and toasted almonds
- Nut butter and sliced apples
- Lemon juice and powdered sugar (classic!)
For something extra indulgent, layer crepes with cream and fruit to make a crepe cake. It’s a showstopper every time.
Variations You’ll Love
This recipe is flexible, so you can adapt it to your needs:
- Vegan Crepes Recipe: Swap eggs for flax eggs and use almond or oat milk.
- Oat Flour Crepes Recipe: Replace rice flour with oat flour for a heartier flavor.
- How to Make Crepes with Buckwheat Flour: Use buckwheat flour instead for nutty, earthy crepes. A great option for savory fillings.
- Crepe Recipe Gluten Free: Mix rice flour with tapioca starch for an even softer texture.
These alternatives are perfect if you’re experimenting with gluten free recipes easy and want to expand your collection.
Tips for Success
- Keep the batter thin. Thick batter makes pancakes, not crepes.
- Use a non-stick skillet. It saves you from torn or stuck crepes.
- Grease lightly between each crepe. Too much oil makes them greasy.
- Don’t stress about the first one — it’s usually a test run.
Think of it like flipping a pancake; it takes a little rhythm. Once you get the hang of it, you’ll be churning out crepes like a pro.
Serving Rice Flour Crepes Dessert
These crepes are delicious warm, but they also store well. Stack them with parchment paper between each one, wrap tightly, and refrigerate for up to 3 days. You can reheat them quickly in the pan or microwave.
They’re perfect for a GF breakfast, a light snack, or even rolled up with sweet fillings for a portable treat. I’ve even used them as a healthier dessert option at dinner parties — they disappear fast.
Final Thoughts
This rice flour crepes dessert is simple, flexible, and perfect for anyone exploring gluten free sweets. With just a few ingredients, you can whip up crepes that are light, tender, and versatile enough for endless fillings.
So grab that bag of rice flour sitting in your pantry, heat up your skillet, and let’s make something sweet together.
Rice Flour Crepes Dessert Recipe
Ingredients
Method
- Whisk rice flour, eggs, and half of the milk until smooth. Add the rest of the milk, sugar, butter, and salt. The batter should be thin like heavy cream.
- Let the batter rest for 15 minutes so the flour can absorb the liquid.
- Heat a non-stick pan over medium heat. Lightly grease with butter or oil. Pour ¼ cup of batter into the pan and swirl it to cover the bottom in a thin layer.
- Cook for 1–2 minutes until edges lift easily. Flip and cook for another 30 seconds. Continue until all crepes are cooked.
- Stack crepes and serve with fresh fruit, cream, honey, chocolate drizzle, or your favorite toppings.
Notes
- The first crepe often comes out imperfect — consider it a “test crepe.”
- For vegan crepes, replace eggs with flax eggs and use plant-based milk.
- Resting the batter makes the crepes easier to flip. Don’t skip this step.
- These crepes freeze well; just separate each with parchment paper.
FAQs About Rice Flour Crepes Dessert
1. Can I make rice flour crepes without eggs?
Yes! Just use flax or chia eggs as a substitute. Combine 1 tablespoon ground flaxseed with 3 tablespoons water per egg.
2. What’s the best milk for rice crepes?
Any works. Dairy milk makes them richer, while almond or oat milk keeps them light. Coconut milk gives a tropical twist.
3. Are rice flour crepes healthy?
They’re lighter than wheat crepes and naturally gluten-free. Pair them with fruit and nut butters for a balanced option.
4. Can I make savory crepes with rice flour?
Absolutely. Just skip the sugar and fill with cheese, veggies, or meats.
5. Do I need to sift rice flour before using?
It’s a good idea. Rice flour sometimes clumps, and sifting keeps the batter smooth.
6. Can these be frozen?
Yes. Wrap cooled crepes in plastic and freeze up to 1 month. Thaw in the fridge and warm them up before serving.
