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Rice Flour Vegan Crepes Recipe

I'm not fooling around. This Vegan Crepes Recipe is super easy to make, bendable, and simple! In my pictures you can see that it didn't break and stays in place. Wait until it is room temperature (so that it doesn't break) and you can start plating it with your favorite toppings. This can either serve as a savory or sweet crepe!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine Italian
Servings 5 people
Calories 293 kcal

Equipment

  • ninja bullet or nutri-bullet
  • non-stick pan
  • measuring cups and spoons
  • fork
  • spoon
  • spatula
  • knife
  • cutting board

Ingredients
  

  • 3/4 cup brown rice or white rice flour
  • 1/2 cup oat flour
  • 1 & 2/3 cup plant milk (I used Oatly Oat Milk) or water
  • 1 tbsp. ground flaxseeds
  • 2 tsp ceylon cinnamon
  • 1 ripe banana

optional

  • 1 tbsp. maple syrup/agave syrup in the batter or 1 tbsp. of vegan sugar
  • 4 tbsp. vegan butter for cooking Brands: earth balance, miyoko's, etc.

Instructions
 

  • First gather all of the ingredients and the equipment.
  • Second, add in all of the wet and dry ingredients together in the blender, and blend until smooth (under a minute) ! ( Except the butter, optional for the maple syrup if banana isn't so ripe)
  • Refrigerate the batter for at least 20 minutes to an hour. This helps thicken it.
  • On low to medium heat, use some vegan butter or oil to the pan and add about 1/3 cup & a tablespoon more. Make sure to use the pan to spread it around in a circle. OR Use the flat part of the spatula so that you can gently spread the batter around. Each side will take about 2-4 minutes to cook evenly (depending how hot the pan is at the time). It can't be to thin because it will be prone to break. Cover with a lid.
    ( I like to cook it for longer so that the inside of the crepe can cook. The traditional glutenous flour cooks faster)
  • When flipping the crepe, make sure the edges are easy to slide under. Carefully flip it over to the other side.
  • Serve with anything you like. Up above this recipe box, you will see different toppings you can eat with this crepe, enjoy!

Notes

  1. Use any kind of plant milk of your preference. Almond, cashew, soy, or macadamia. It will change the flavor slightly, 
  2. Cooking time will vary. Since it is gluten free the time to cook each side will be longer than traditional flour. 30 minutes is a safe time to gage how long it would take to make 6 crepes. You want to cook it thoroughly while not making it burn. 
  3. Nutrition facts includes the maple syrup and butter. 
  4. Nutritional facts without maple syrup and butter: Calories 216.

Nutrition

Calories: 293kcalCarbohydrates: 43gProtein: 6gFat: 12gSaturated Fat: 2gTrans Fat: 1gSodium: 120mgPotassium: 274mgFiber: 4gSugar: 11gVitamin A: 633IUVitamin C: 2mgCalcium: 144mgIron: 2mg
Keyword crepes, gluten free, vegan crepes recipe easy
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