Rice Flour Crepes

by Jonathan Cheung

Make the batter the evening before to make a holiday breakfast more leisurely and special.

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Rice flour crepes


  • 1 cup/160 g White Rice Flour *
  • 1/4 tsp Salt
  • 2 large Eggs
  • 1 cup/250mL Whole Milk
  • 1 tbsp Butter, melted
  • Garnish ideas: Maple Syrup, honey, toasted coconut flakes, cut fresh fruit, whipped cream or vanilla yogourt



*To make your own rice flour - use any of the recommended rices in your blender and grind to a fine flour. 1 cup of rice yields ~ 1 1/4 cups rice flour


In a medium bowl, beat together the ingredients until smooth.


Preheat a medium size non-stick pan over medium heat. Pour in 1/4 cup of the batter and evenly distribute batter in the pan.


Cook about 30 seconds on one side and remove from the pan (you only need to cook on one side). Repeat to get 10-12 crepes.


Serve with garnish of choice

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