Rice Flour Crepes

Use 11/2 cups of rice milk instead of water if you want a richer crepe.

Serves: 4Hands-on: 5 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 2 large eggs
  • 1½ cups water
  • ½ tsp. salt
  • ¼ tsp. ground white pepper
  • 1 cup rice flour
  • 1 Tbsp. canola oil


  • Place the eggs, water, and salt in a blender and process them together. Add pepper and flour, stopping once to scrape the sides of the container.
  • Oil a nonstick pan, set heat to medium, and slowly pour or ladle small amounts (about ¼ cup) of the batter into the pan, lifting and tipping to spread the batter.
  • When the edges start to get brown, after about 3 minutes, flip the crepe. Cook for only 1 minute on the reverse side or it will become crisp and not pliable.
  • Cool and stack between sheets of waxed paper.