The rice flour crepes with vegetables are the perfect alternative for anyone looking for a light, gluten-free, easily digestible dish. This is a vegetarian recipe that includes eggs.
People often believe that giving up gluten means sacrificing texture, but these crepes are elastic and thin.
Whether for a quick lunch or dinner, this recipe will become a staple in your kitchen.
Talk to me about crepes of any kind and I’m always ready to make them, sweet or savory. If you peek around the blog you’ll find all kinds — I’ve even created a category. I prefer crepes made with alternative, gluten-free flours and especially without animal proteins because I find them much lighter and easier to digest.
Here are a few to try:
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 5 Pieces
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
This neutral crepe base is perfect for savory crepes but works well for sweet ones too.
- 1/2 cup rice flour
- 1 egg
- 1/2 cup water
- 2 pinches sea salt
Daniela’s tips
Let the batter rest in the refrigerator for at least 30 minutes. This allows the rice flour granules to hydrate properly.
The pan must be quite hot, but if it gets too hot the batter will set before you can spread it evenly.
Rice flour is very neutral in flavor. Add a pinch of turmeric or black pepper directly to the batter to give it color.
Do not overcook the filling vegetables. Sauté them over high heat (wok-style) to keep their bright colors and nutritional properties.
These crepes can also be made in batches and frozen; they’re ready to be filled with sweet or savory fillings when needed.
Variations
Crepes can be filled with a thousand different fillings, such as pumpkin and tofu, radicchio, or any seasonal vegetable, always mixed with a vegan béchamel or a legume cream to make the filling creamier.
FAQ (Questions and Answers)
Can I prepare the batter in advance?
Absolutely yes. You can prepare it the night before and keep it covered in the fridge. Just remember to stir it well before use, as rice flour tends to settle at the bottom.
The crepes break, what am I doing wrong?
If the crepes are too fragile, there may be too little liquid or the egg might be too small. Make sure the batter has the consistency of whole milk. If necessary, add a tablespoon of cornstarch (maizena) to increase elasticity.
How can I make the recipe vegan?
For a vegan version, you can use an unsweetened plant-based milk or water and replace the eggs with a mix of water and chickpea flour, or omit them while slightly increasing the liquid and starch.
Can I freeze them?
Yes! You can cook the crepes, let them cool, and stack them separated by sheets of parchment paper. They keep in the freezer for about a month.
