Dear friends, welcome back. 😊 Today I have a new basic recipe for you: gluten-free and dairy-free crêpes made with rice flour and rice milk.

Having never had people with intolerances in the family, I must admit I don’t have much experience with gluten-free and/or lactose-free recipes. But over time, I’ve realized that a minimum level of specific knowledge is absolutely essential. If only to avoid embarrassing situations when you have guests whose intolerances you are unaware of (or don’t remember 🤭, and I confess it has happened to me in the past, to the disappointment of my guest and myself).

Needing to prepare crêpes for the usual Monday recipe (with the Light and Tasty team, I’ll see you tomorrow!), I decided to try gluten-free crêpes. Then, since I had rice milk at home, I took the opportunity to make them lactose-free as well, two intolerances in one recipe 🙂 so the next time I have a guest intolerant to gluten or lactose over for lunch, I’ll have a vague idea of what to prepare for both the main course and dessert!

This recipe turned out great, beyond my expectations, really. However, I still consider it a pilot version. For now, I’ve adapted it from my previous crêpes with aquafaba recipe by keeping the use of one egg as I did in that recipe, because not being familiar with the behavior of rice flour in this type of preparation, I thought the egg might be helpful. But I’m determined to keep experimenting and try a version without eggs, which I’ll surely add to this base recipe later on.

These excellent crêpes, which we loved so much, I’ve so far turned into a sweet recipe (spoiler for tomorrow!), but I have no doubt they’d be fabulous for making a savory dish too. That will be the next test I do with this recipe, so get ready!

〰〰〰

I’ll leave you with links to some of my other gluten-free and/or dairy-free recipes below, take a look! 😉👇

Difficulty: Medium
Cost: Economical
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 8Pieces
Cooking methods: Griddle, Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients

3/4 cup rice flour
7/8 cup rice milk
1 egg
1 1/2 tbsp seed oil (corn or sunflower)

Tools

Bowl
Ladle
Crepe Pan
Brush silicone
T-Stick spreader
Spatula
Plate

Steps

Here are the ingredients: 😃
In a small bowl, beat the egg with rice milk and oil.
Add the rice flour and mix well until you get a rather liquid batter.
Place the bowl in the fridge to rest for about half an hour (but I confess I only let it rest for 10 minutes).
Heat the crêpe griddle, or a non-stick skillet, and brush it with a small amount of oil.
Pour a small ladleful of batter in the center of the skillet.
👉 To get small crêpes, in the absence of a small ladle, you can use a coffee cup.
Quickly spread the batter before it sets using a crêpe spreader (T-shaped stick).
☝ It’s very easy for the first crêpe (and maybe the second too) not to turn out well, due to the wrong pan temperature or due to the crêpe spreader stick, which requires a bit of practice (this rice flour batter tends to stick to the stick). Some prefer to spread the batter by rotating the pan, but I must confess that I tried it but with unsatisfactory results, and I prefer using the stick.
Cook each crêpe over low heat for a minute on each side (approx., the cooking time also depends on how thin you manage to make them). Use a spatula or turner to flip them.
As you cook them, stack all the crêpes on top of each other on a plate. This way they stay soft.
👉 As proof of how useful stacking them can be, I show you below a photo of a crêpe I tried to fold while cooking it. While cooking, these crêpes are a bit delicate and can become crispy and break. But it only happens with the first or first two, then you get the hang of it and they all turn out well, and even thin. 😉
Here’s one in transparency:
Once cooled one on top of the other, these rice flour and rice milk crêpes have a great texture. They are soft and fold without breaking.
I still have a bit of work to do on perfect roundness 😃 but even if they didn’t all turn out perfectly round… they were devoured in a flash here! Besides… they’re good even eaten alone, without filling!
Want to know how I filled them? See you tomorrow on these screens with the next recipe! 😉