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Yummy crepes that are great on their own with just sugar or loaded with fresh berries and cream. You will love these crepes! Thanks to Sandy for requesting the recipe.

1 1/2 cups white rice flour

1/2 cup cornstarch

1/2 teaspoon salt

1 1/2 cups milk

4 large eggs

1/4 cup (1/2 stick) butter, melted (Plus more for pan)

  1. In a small mixing bowl, whisk together the white rice flour, cornstarch and salt.

  2. In a medium mixing bowl, whisk together the milk and eggs.

  3. Add the flour mixture to the eggs and blend for 1 minute. Pour in the melted butter and mix for an additional minute.

  4. Cover bowl and place in the refrigerator for 1 hour.

  5. Heat a 10-inch non-stick skillet until it is medium-hot. (You don't want the pan to be smoking.)

  6. Brush the pan with a small amount of butter.

  7. Pour about 1/3 cup* of the batter into the pan and quickly swirl the pan so the batter covers the entire bottom of the pan. Give yourself a few tries to get the hang of this technique.

  8. Cook crepe for 1 minute of until the surface appears "dry" and edges begin to curl.

  9. Slide a long spatula under the crepe and flip.

  10. Cook crepe for about 45 seconds on the other side. You really don't want the crepes to become very dark. They should remain nice and pale in color.

  11. Place crepes on a platter and cover with a clean, dry towel to keep warm until you are ready to serve.

    *I found that just slightly more than a 1/3 cup of batter is perfect for the crepes. Remember, you want them to be paper thin.

    Makes about 12 10-inch crepes.

    © 2006-2014 Gluten-Free Baking and More/Elizabeth Barbone All Rights Reserved. Reproduction without permission prohibited.