Rice Flour Crepes Pancakes Gluten Dairy And Egg Free Recipes

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GLUTEN FREE RICE FLOUR CRêPES



Gluten Free Rice Flour Crêpes image

With fewer fats and calories, this rice flour crepes recipe is also gluten-free and dairy-free, perfect with sweet or savoury fillings. Ready in 20 min!

Provided by Foodaciously

Categories     Desserts

Time 25m

Number Of Ingredients 5

125 g of Rice Flour
0.25 tsp of Salt
2 Eggs
300 mL of Oat Milk
1.5 tbsp of Rapeseed Oil

Steps:

  • Mix the rice flour with salt. In a separate bowl, whisk the eggs with oat milk. Fold the beaten eggs into the flour a few ladles at a time to prevent lumps. Incorporate the vegetable oil into the batter and whisk well until smooth.
  • Pour one ladle of batter into a crepe pan or a non-stick frying pan. Tilt the pan to spread the batter over the surface. Cook for 1 to 3 minutes.
  • Flip the crepe over and cook for 1 further minute until golden. Serve warm with Greek yoghurt and fresh strawberries or your favourite fillings.

Nutrition Facts : Calories 138 calories, Carbohydrate 20 calories, Fat 5 grams, Fiber 1 grams, Protein 4 grams, SaturatedFat 1 grams, Sugar 2 grams, UnsaturatedFat 4 grams

RICE FLOUR CREPES



Rice Flour Crepes image

Found this recipe on line while having a late night craving! Tried them the next day - and I was not disapointed! I no longer have to just drool over Nalesniki at family holiday brunches! I just made these (double recipe) and used the crepes as noodles for GF Lasagna - fingers crossed this works!

Provided by ukichix

Categories     Breakfast

Time 50m

Yield 10-12 crepes

Number Of Ingredients 5

1 cup rice flour
1/4 teaspoon salt
2 eggs
1 cup milk
1 tablespoon melted margarine

Steps:

  • In a medium sized mixing bowl, beat together all ingredients until smooth.
  • Pour, using 1/4 cup measure into a medium sized, hot, non-stick (or greased) skillet.
  • Turn skillet to thinly, evenly distribute batter in a circle.
  • Cook about 30 seconds per side.
  • (I only cooked one side, then used filling for Polish Nalesniki #48360 with a pinch of nutmeg and then a touch of cream in pan when baking).

Nutrition Facts : Calories 97.9, Fat 3.2, SaturatedFat 1.2, Cholesterol 40.6, Sodium 97.6, Carbohydrate 13.9, Fiber 0.4, Sugar 0.1, Protein 3

RICE FLOUR CREPES / PANCAKES- GLUTEN, DAIRY AND EGG FREE



Rice Flour Crepes / Pancakes- Gluten, Dairy and Egg Free image

This recipe was given to me whilst I was on an allergy elimination diet. It has no gluten, dairy or eggs. A basic recipe, but not bad when your diet is restricted. The best rice flour to use is a very fine textured flour-you can buy it at most asian grocers. The coarser textured rice flour will taste gritty in your baked goods. It's been a while since I made these-so I'm guessing that they serve 4. These are also vegetarian. As all gluten-free flours are a little different in how much liquids they absorb-add some extra liquid if required to achieve the right consistency

Provided by Jubes

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup rice flour, use a fine textured flour
2 tablespoons cornstarch (maize cornflour)
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup coconut milk
1/4 cup water

Steps:

  • Whisk all of the ingreients together (dont be tempted to leave out the salt or sugar).
  • Heat a small amount of allowed oil in a non-stick pan. Pour in 1/4 cup of batter to the pan and tilt to coat pan for thin pancakes. Cook 2-3 minutes- the edges should start to curl. Gentley turn and cook until lightly browned.
  • Repeat until the batter has all been used.
  • Serve hot with savoury fillings or as a dessert with fresh fruit or pure maple syrup.

Nutrition Facts : Calories 293.9, Fat 6.6, SaturatedFat 5.9, Sodium 304.8, Carbohydrate 55.5, Fiber 1.1, Sugar 19.6, Protein 2.8

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