Gluten Free Crepes
These Gluten Free Crepes are light, delicate, and incredibly versatile. Made with a simple blend of gluten free flours and psyllium husk for flexibility, they cook into thin, tender crepes that fold and roll beautifully without tearing. Fill them with fresh fruit, whipped cream, chocolate, savory vegetables, cheese, or your favorite breakfast ingredients for an easy meal that's perfect any time of day.
Dry Ingredients
1 cup white rice flour
½ cup brown rice flour
1 tablespoon psyllium husk powder
¼ teaspoon kosher salt
1 tablespoon granulated sugar (optional, for sweet crepes)
¼ teaspoon baking powder (optional, omit for a more traditional crepe)
Wet Ingredients
2 to 2¼ cups whole milk (or your favorite dairy free milk)
3 tablespoons unsalted butter, melted (or dairy free butter alternative, melted)
Instructions
In a large mixing bowl, whisk together the white rice flour, brown rice flour, psyllium husk powder, kosher salt, sugar if using, and baking powder if using.
Gradually whisk in the milk until the batter is smooth and free of lumps.
Whisk in the melted butter until fully incorporated.
Let the batter rest for 15 to 20 minutes. The psyllium husk will hydrate and slightly thicken the batter.
If the batter becomes too thick, whisk in a little additional milk until it reaches the consistency of heavy cream.
Heat a lightly buttered or greased nonstick skillet over medium heat.
Pour a small amount of batter into the center of the pan and immediately swirl to coat the bottom in a thin, even layer.
Cook until the edges begin to lift and the underside is lightly golden, about 1 to 2 minutes.
Flip carefully and cook for another 30 to 60 seconds.
Transfer to a plate and repeat with the remaining batter, lightly greasing the pan as needed.