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A stack of thin golden-brown rice flour crepes

Rice Flour Crepes Dessert Recipe

Light, thin, and naturally gluten-free, these rice flour crepes are perfect for breakfast, snacks, or dessert. Fill them with fruit, cream, or chocolate for a sweet treat everyone will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Breakfast, Dessert, Snack
Cuisine: French Inspired, Gluten-Free
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 cup rice flour white rice flour
  • 2 large eggs or 2 flax eggs for vegan
  • 1 ¼ cups milk dairy or plant-based
  • 1 tablespoon melted butter or oil
  • 1 tablespoon sugar optional, for sweeter crepes
  • Pinch of salt

Method
 

Step 1: Mix the Batter
  1. 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.
Step 2: Rest the Batter
  1. Let the batter rest for 15 minutes so the flour can absorb the liquid.
Step 3: Cook the Crepes
  1. 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.
Step 4: Flip and Finish
  1. Cook for 1–2 minutes until edges lift easily. Flip and cook for another 30 seconds. Continue until all crepes are cooked.
Step 5: Fill and Serve
  1. 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.