EASY RICE FLOUR CREPES RECIPE (GLUTEN FREE) | THIS MAMA ...
You'll love how easy it is to make this rice flour crepes recipe. This gluten free crepes recipe is made with white rice flour.
Provided by Anne-Marie Nichols
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 5
Number Of Ingredients 6
Steps:
- Beat eggs in a medium-sized bowl. Add milk, orange-flavored liqueur (or orange juice or sweetener), and melted butter. Stir to combine.
- Add white rice flour and salt. Stir until thoroughly mixed and blend until smooth.
- Heat a lightly greased, nonstick skillet over medium heat.
- Pour 1/4 cup of batter into skillet and swirl to evenly distribute batter into a circle. Cook about 30 seconds per side until crepe begins to brown.
- Flip and cook on the other side for 30 seconds until crepe begins to brown. Remove crepe and keep warm in the oven until served.
- Repeat until batter is used up.
Nutrition Facts : Calories 298 calories, CarbohydrateContent 41 grams carbohydrates, CholesterolContent 88 milligrams cholesterol, FatContent 8 grams fat, FiberContent 1 grams fiber, ProteinContent 10 grams protein, SaturatedFatContent 4 grams saturated fat, ServingSize 2 crepes, SodiumContent 329 grams sodium, SugarContent 7 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat
RICE FLOUR CREPES / PANCAKES- GLUTEN, DAIRY AND EGG FREE ...
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
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 6
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, FatContent 6.6, SaturatedFatContent 5.9, CholesterolContent 0, SodiumContent 304.8, CarbohydrateContent 55.5, FiberContent 1.1, SugarContent 19.6, ProteinContent 2.8
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