Rice Flour Crêpes

Gluten-Free, Casein-Free & Delightfully Tender

Light, tender, and incredibly flexible: these gluten-free rice flour crêpes are the perfect choice for anyone avoiding wheat and casein. Whether you fill them with fruity jams or savory spreads, they come together effortlessly and deliver a deliciously delicate flavor!

Good to Know: The Story Behind Crêpes (Palatschinken)

Where do crêpes (Palatschinken) originally come from?
Their roots trace back to ancient Rome! The name evolved from the Latin placenta (meaning “cake“) through Romanian (placinta), Hungarian (palacsinta), and Slavic (palatsinka) languages before becoming “Palatschinke” in Austrian cuisine.
Who invented the famous Gundel Crêpes?
Hungarian restaurateur Károly Gundel created the legendary Gundel Palacsinta, a luscious filled and flambéed crêpe that’s still a culinary highlight in Budapest today.
What’s the difference between Palatschinken and regular pancakes?
Palatschinken are thinner, larger, and more delicate compared to German-style pancakes. Thanks to a batter with more milk and fewer eggs, they’re more similar to French crêpes – silky and soft.
Which oil is best for frying?
Neutral oils like sunflower or rapeseed oil are ideal. You can also use a little peanut oil for a light nutty aroma. Avoid butter, as it burns quickly at high temperatures and could leave a bitter taste.
What fillings work best?
Classic: Apricot jam and powdered sugar.
Creative: Nut creams, chocolate spreads, vanilla ice cream, or savory options like spinach and feta cheese.

Preparation time: 35 minutes

Difficulty: ⚫⚫⚪⚪⚪

INGREDIENTS

150 g rice flour
2 eggs (size M)
300 ml unsweetened almond milk
1 pinch of salt
1 tbsp neutral oil or liquid margarine (plus a little more for frying)

Optional:

½ tsp locust bean gum or
1 tbsp potato starch (for extra elasticity)

PREPARATION

Mix the batter: Whisk the eggs, almond milk and oil well in a bowl. Add the rice flour and a pinch of salt and mix everything into a smooth batter – preferably with a whisk or hand mixer.
Leave the dough to rest: Leave the dough to stand for about 10 minutes. This ensures that the rice flour combines well with the liquid and the dough becomes nice and smooth.
Bake: Lightly oil a non-stick frying pan and heat over a medium heat. Pour about a small ladle of batter into the pan and swirl to spread it thinly. Bake for 1-2 minutes until the edges come away, then turn carefully and finish baking briefly.
Keep warm: Stack the finished pancakes on a plate and cover with a clean cloth to keep them soft.

For extra flexibility: Add ½ tsp of locust bean gum or 1 tbsp of potato starch to the batter.
For a golden finish: Stir in a splash of maple syrup or a bit of sugar.
When frying: Only lightly grease the pan for an even, golden result.