Brown Rice Crepes

You can stuff these crepes with salsa, jack cheese, and sour cream. Or add 2 teaspoons sugar to the batter and stuff them with fruit, peanut butter and jelly, or chocolate sauce and whipped cream—the possibilities are endless!

Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6


  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp. salt
  • 1 cup brown rice flour
  • 2 Tbsp. butter, melted
  • 2 Tbsp. vegetable oil


  • Place the eggs, buttermilk, and salt in your food processor and process until smooth.
  • With the motor on low, slowly add the flour. Scrape down the sides of the bowl often. Add the melted butter.
  • Heat 1 teaspoon oil in a nonstick pan over medium heat. Pour in a bit of batter. Tilt the pan to spread the batter evenly over entire surface. Cook for 3–4 minutes, turning once. Repeat with remaining oil and batter.
  • Place crepes on sheets of waxed paper that have been dusted with corn flour.
  • To store, place in a plastic bag in refrigerator or freezer.