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Great tasting gluten-free crepe recipe. Works well every time.
Ingredients
- 1 cup rice flour
- 3 large eggs
- ½ cup almond milk
- 3 tablespoons white sugar
- 1 pinch salt
- 1 cup warm water
- 3 ½ tablespoons coconut oil, divided
Directions
Step 1
Whisk rice flour, eggs, almond milk, sugar, and salt together in a large bowl until well mixed.
Step 2
Combine water and 3 tablespoons coconut oil in a separate bowl until well blended. Whisk into the flour mixture. Pour batter through a sieve into a clean bowl; cover with plastic wrap and refrigerate for 1 hour.
Step 3
Heat remaining coconut oil in a griddle over medium heat. Ladle a portion of the batter into the pan and spread out. Cook until set, about 30 seconds per side. Repeat with the remaining batter.
Cook’s Note:
Coconut palm sugar may be used in place of the white sugar.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 230 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat8g | 39% |
| Cholesterol93mg | 31% |
| Sodium75mg | 3% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber1g | 3% |
| Total Sugars7g | |
| Protein5g | |
| Calcium35mg | 3% |
| Iron1mg | 3% |
| Potassium70mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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