Today we’re sharing a simple and delicious rice flour crepioca recipe. This healthy, gluten-free option is perfect for those looking to spice up their breakfast, afternoon snack, or a quick dinner. Let’s get cooking!
Ingredients for Rice Flour Crepioca:
- 2 tablespoons rice flour;
- 1 large egg;
- 1 tablespoon water;
- Salt to taste;
- Coconut oil for greasing.
How to Make Rice Flour Crepioca:
- In a mixing bowl, combine the rice flour, egg, water, and salt;
- Whisk until the mixture is smooth and well combined;
- Heat a non-stick skillet over medium heat and lightly grease with coconut oil;
- Pour the batter into the skillet, spreading it with a spoon to form a thin, even layer;
- Cook for about 3 minutes, or until the crepe is firm and lightly golden;
- Carefully flip the crepioca and cook for another minute, or until the other side is golden brown;
- Remove from the heat and serve warm with your favorite fillings;
- Enjoy!
Pro Tip:
Boost the nutritional value by adding seeds like chia, flaxseeds, pumpkin seeds, or sesame seeds to the batter.
Did You Know?
Crepioca is a staple of Brazilian cuisine, originally created by mixing tapioca starch with egg to make a more protein-rich, satisfying crepe. Tapioca itself is a Brazilian classic made from cassava root starch. Today, we can adapt this concept using alternative flours like rice or oat flour for a delicious, gluten-free twist.
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