Easy gluten free crepes

    1 hour 11 min

    Whip up this batter made with rice flour and coconut oil and let it rest for an hour in the fridge for fool-proof gluten free crepes!

    1 person made this

    Serves: 6 

    • 160g rice flour
    • 3 large eggs
    • 120ml almond milk
    • 3 tablespoons caster sugar or coconut palm sugar
    • 1 pinch salt
    • 240ml warm water
    • 3 1/2 tablespoons coconut oil, divided

    Prep:10min  ›  Cook:1min  ›  Extra time:1hr chilling  ›  Ready in:1hr11min 

    1. Whisk rice flour, eggs, almond milk, sugar and salt together in a large bowl until well mixed.
    2. Combine water and 3 tablespoons coconut oil in a separate bowl until well blended. Whisk into the flour mixture. Pour batter through a sieve into a clean bowl; cover with cling film and refrigerate for 1 hour.
    3. Heat remaining coconut oil in a non stick pan over medium heat. Ladle a portion of the batter into the pan and spread out. Cook until set, about 30 seconds per side. Repeat with the remaining crepe batter.

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