Best Rice Flour Crepes Recipes
RICE FLOUR CREPES / PANCAKES- GLUTEN, DAIRY AND EGG FREE
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
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
RICE FLOUR CREPES
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
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
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