Paris Morning Crepes

My honeymoon in Paris ruined me for breakfast forever – those impossibly thin, lacy crepes from the street vendor near Notre Dame were pure perfection. When I got home with celiac disease years later, I was determined to recreate that magic without wheat flour. After many failed attempts that looked more like pancakes than crepes, I finally cracked the code: rice flour creates the perfect delicate texture when the batter is thin enough to coat the pan like silk. Now Sunday mornings feel like a little vacation to France, right in my own kitchen!

Ingredients

• 1 cup rice flour
• 2 tbsp sugar
• 1/2 tsp salt
• 3 large eggs
• 1 1/2 cups whole milk
• 1/2 cup water
• 3 tbsp melted butter, cooled
• 1 tsp vanilla extract
• Additional butter for pan

For serving:

• Fresh berries
• Powdered sugar
• Maple syrup
• Nutella or jam
• Lemon wedges

Instructions

1. Make the Batter: In blender, combine rice flour, sugar, salt, eggs, milk, water, melted butter, and vanilla. Blend until completely smooth. The batter should be very thin – thinner than pancake batter.
2. Rest is Essential: Pour batter into bowl, cover, and refrigerate at least 1 hour (or overnight). This allows rice flour to fully hydrate and creates silky crepes.
3. Heat the Pan: Heat 8-10 inch non-stick pan over medium heat. Lightly butter the pan – you need just a thin film.
4. Pour and Swirl: Pour 1/4 cup batter into center of pan, immediately lifting and tilting pan in circular motion to spread batter evenly. Work quickly!
5. Cook to Lacy Perfection: Cook 1-2 minutes until edges start to brown and lift slightly. Flip carefully with thin spatula and cook 30 seconds more. The first crepe is always a practice round.
6. Serve Like a Parisian: Stack finished crepes on plate, cover with clean kitchen towel. Serve immediately with your favorite fillings, rolled or folded into triangles.

Tips

• Don’t skip the resting time – it’s crucial for the right texture
• The batter should be thin enough that it coats the pan immediately
• If batter seems too thick after resting, whisk in a bit more milk
• Keep finished crepes warm in 200°F oven if making a large batch

🍽️ Love this recipe? Try our Cloud Nine Waffles for a similar vibe, or check out The Warm Hug Oatmeal Bowl — for your next dinner night.