Rice Flour Crepes Food

GLUTEN FREE RICE FLOUR CREPES

Gluten Free Rice Flour Crepes image

Very thin gluten free crepes made with rice flour.

Provided by Zerrin & Yusuf

Time 25m

Number Of Ingredients 5

Ingredients

3 eggs
1 and 1/4 cups rice flour
1 cup milk
2 tablespoons melted butter
1 teaspoon butter, for the pan

Steps:

Whisk all the ingredients in a large bowl.
Heat a non stick pan and add 1 teaspoon butter in it. Let it melt and cover the bottom of the pan with it using a brush (See the video). You won't need to butter the pan each time. This is just for the first crepe.
Using a ladle, pour batter in the center of the pan and roll the pan from side to side to give the batter a round shape.
Cook it for 1 or 2 minutes or until the top of the batter has bubbles and it's not wet any longer (See the video). Flip it to the other side and cook for another minute. Transfer it on a plate.
Repeat the same steps until you finish all the batter.
Serve these right after you make with various fillings aside.

Nutrition Facts : ServingSize 1 crepe, Calories 137 calories, Sugar 1.5 g, Sodium 35.5 mg, Fat 4.9 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 18.4 g, Fiber 0.5 g, Protein 4.3 g, Cholesterol 70.5 mg

GLUTEN FREE RICE FLOUR CRêPES

Gluten Free Rice Flour Crêpes image

With fewer fats and calories, this rice flour crepes recipe is also gluten-free and dairy-free, perfect with sweet or savoury fillings. Ready in 20 min!

Provided by Foodaciously

Categories Desserts

Time 25m

Number Of Ingredients 5

Ingredients

125 g of Rice Flour
0.25 tsp of Salt
2 Eggs
300 mL of Oat Milk
1.5 tbsp of Rapeseed Oil

Steps:

Mix the rice flour with salt. In a separate bowl, whisk the eggs with oat milk. Fold the beaten eggs into the flour a few ladles at a time to prevent lumps. Incorporate the vegetable oil into the batter and whisk well until smooth.
Pour one ladle of batter into a crepe pan or a non-stick frying pan. Tilt the pan to spread the batter over the surface. Cook for 1 to 3 minutes.
Flip the crepe over and cook for 1 further minute until golden. Serve warm with Greek yoghurt and fresh strawberries or your favourite fillings.

Nutrition Facts : Calories 138 calories, Carbohydrate 20 calories, Fat 5 grams, Fiber 1 grams, Protein 4 grams, SaturatedFat 1 grams, Sugar 2 grams, UnsaturatedFat 4 grams

RICE FLOUR CREPES

Rice Flour Crepes image

Found this recipe on line while having a late night craving! Tried them the next day - and I was not disapointed! I no longer have to just drool over Nalesniki at family holiday brunches! I just made these (double recipe) and used the crepes as noodles for GF Lasagna - fingers crossed this works!

Provided by ukichix

Categories Breakfast

Time 50m

Yield 10-12 crepes

Number Of Ingredients 5

Ingredients

1 cup rice flour
1/4 teaspoon salt
2 eggs
1 cup milk
1 tablespoon melted margarine

Steps:

In a medium sized mixing bowl, beat together all ingredients until smooth.
Pour, using 1/4 cup measure into a medium sized, hot, non-stick (or greased) skillet.
Turn skillet to thinly, evenly distribute batter in a circle.
Cook about 30 seconds per side.
(I only cooked one side, then used filling for Polish Nalesniki #48360 with a pinch of nutmeg and then a touch of cream in pan when baking).

Nutrition Facts : Calories 97.9, Fat 3.2, SaturatedFat 1.2, Cholesterol 40.6, Sodium 97.6, Carbohydrate 13.9, Fiber 0.4, Sugar 0.1, Protein 3

RICE FLOUR CREPES / PANCAKES- GLUTEN, DAIRY AND EGG FREE

Rice Flour Crepes / Pancakes- Gluten, Dairy and Egg Free image

This recipe was given to me whilst I was on an allergy elimination diet. It has no gluten, dairy or eggs. A basic recipe, but not bad when your diet is restricted. The best rice flour to use is a very fine textured flour-you can buy it at most asian grocers. The coarser textured rice flour will taste gritty in your baked goods. It's been a while since I made these-so I'm guessing that they serve 4. These are also vegetarian. As all gluten-free flours are a little different in how much liquids they absorb-add some extra liquid if required to achieve the right consistency

Provided by Jubes

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup rice flour, use a fine textured flour
2 tablespoons cornstarch (maize cornflour)
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup coconut milk
1/4 cup water

Steps:

Whisk all of the ingreients together (dont be tempted to leave out the salt or sugar).
Heat a small amount of allowed oil in a non-stick pan. Pour in 1/4 cup of batter to the pan and tilt to coat pan for thin pancakes. Cook 2-3 minutes- the edges should start to curl. Gentley turn and cook until lightly browned.
Repeat until the batter has all been used.
Serve hot with savoury fillings or as a dessert with fresh fruit or pure maple syrup.

Nutrition Facts : Calories 293.9, Fat 6.6, SaturatedFat 5.9, Sodium 304.8, Carbohydrate 55.5, Fiber 1.1, Sugar 19.6, Protein 2.8

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