For fool-proof gluten-free crepes, whip up a batter with rice flour and coconut oil and let it chill for an hour before serving up brunch!
Preparation Time
10 mins
Cooking Time
1 mins
Total Time
11 mins
Calories
230 Calories
Recipe Instructions
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.