Easy, Fluffy Gluten-Free Crêpes
shared by Nibblore Cuisine
These thin gluten-free crêpes stay soft and flexible thanks to a blend of rice flour and cornstarch. Lightly flavored with vanilla, they are ideal for breakfast, brunch, or a snack with fruit, jam, or chocolate. A short resting time hydrates the flour, creating a smooth batter and crêpes that flip easily. • Use the first crêpe to adjust the heat. If it browns before the top dries, reduce the heat slightly. • Use very finely milled rice flour to avoid a gritty texture. For coeliac-safe crêpes, confirm that the flour, cornstarch, and vanilla are all labeled gluten-free. • Stir the batter before cooking each crêpe to keep the starch evenly suspended. • For soft, flexible crêpes, stop cooking as soon as small golden spots appear. • Replace the whole milk with the same amount of semi-skimmed milk for slightly less rich crêpes. • Replace the butter with 25 g of neutral oil for a dairy-free batter. • For a less sweet version suitable for savory fillings, omit the sugar and vanilla. Stack the cooled crêpes, cover well, and refrigerate for up to 3 days. Reheat each crêpe in a frying pan over medium-low heat for 20–30 seconds, or microwave briefly under a damp kitchen towel. To freeze for up to 2 months, separate the crêpes with baking paper, wrap airtight, and thaw in the refrigerator before reheating.
- Total time
- 40 min
- Servings
- 10
- Difficulty
- Beginner-friendly
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Save recipeIngredients
- 100 gfine rice flour, certified gluten-free
- 50 gcornstarch, certified gluten-free
- 20 ggranulated sugar
- 1 pinchfine salt
- 3medium eggs
- 350 mlwhole milk, at room temperature
- 30 gunsalted butter, melted and cooled slightly
- 1 tspgluten-free vanilla extract
- 2 tspneutral oil, for cooking
Instructions
- 1Combine the rice flour, cornstarch, sugar, and salt in a large mixing bowl. Make a well in the center.
- 2Crack the eggs into the well and whisk, gradually drawing in the dry ingredients. Pour in about one-third of the milk and whisk until the batter is thick and smooth, then gradually whisk in the remaining milk.
- 3Whisk in the melted butter and vanilla extract. Blend the batter with an immersion blender for 20 seconds, or whisk vigorously for 1 minute, until fluid and free of lumps.
- 4Cover the bowl and let the batter rest at room temperature for 20 minutes. Stir thoroughly afterward, as the rice flour may settle at the bottom. The batter should very lightly coat a spoon; if it has thickened, add 1–2 tablespoons of milk.
- 5Heat a 22–24 cm nonstick frying pan over medium heat for 2 minutes. Use a paper towel to coat it with a thin film of oil, leaving no visible excess.
- 6Pour about 60 ml of batter into the center of the hot pan and immediately tilt and swirl the pan to cover the base with a thin layer. Cook for 60–75 seconds, until the surface no longer looks wet and the edges begin to lift slightly.
- 7Slide a thin spatula under the crêpe, carefully flip it, and cook the second side for 20–30 seconds, until lightly spotted with gold. Transfer to a plate.
- 8Repeat with the remaining batter, stirring it before cooking each crêpe. Oil the pan again only if the crêpes begin to stick. Stack the cooked crêpes and cover them with an inverted plate to keep them soft, then serve warm with your preferred toppings or filling.