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Ironing out the Facts by Glen Matten


Green Juice by Rosemary Ferguson


Rice Flour Crepes (gluten free)


These gluten free crepes are pretty much a classic crepe recipe with rice flour substituted instead of plain all purpose flour. These Rice flour crepes cook like normal pancakes, and have an attractive “cakey” flavour to them.  It is important to keep the crepes very thin, so when cooking them use only the amount of batter it takes to thinly cover the bottom of the frying pan.  For a quick lunch or dinner I like to fill with wilted spinach, some scrambled egg and sautéed mushrooms with a sprinkle of thyme.

Makes: 10 pancakes

Prep time: 10 minutes

Cooking time: 20 minutes

Gluten Free Option


190g (1 ½  cups) rice flour

2 free range eggs

400ml (1 ½  cups) milk (dairy or plant based milk such as almond)

2 tablespoons extra virgin olive oil

small pinch of sea salt

10 inch non-stick frying pan

butter or oil to lightly coat the pan when cooking the crepes


  • Put the rice flour and a small pinch sea salt into a large mixing bowl and make a well in the centre. Crack the eggs into this and start to mix together. Now gradually pour in the milk stirring constantly to avoid any lumps forming. Add the extra virgin olive oil. Once all the ingredients are incorporated the consistency should be like a smooth single cream. Add a little more milk if it is too thick.
  • Heat and lightly oil the frying pan over medium/high heat. Pour the batter onto the centre of the pan, I use approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface with a thin even layer of the batter. Cook the crepe for about 2 minutes, until the bottom is lightly browned, then ease a spatula underneath the crepe to loosen it from the bottom of the pan and flip it over to brown the other side.
  • Once lightly browned on both sides they are ready to eat. You serve them as they are made or you can keep them warm wrapped in aluminum foil in a warm oven until the whole batch it is cooked.
  • I love mine simply with a sprinkle of coconut sugar and a squeeze of lemon rolled up, but there are so many fillings, both savoury and sweet to choose from.
  • I sometimes make extra and then lay a piece of grease proof paper in between each on so I can freeze them.