Rice flour crepes can provide a range of nutrients depending on the specific ingredients used in the recipe. Here's a general overview of the nutritional value of rice flour crepes made with eggs:

Protein: Eggs are a rich source of high-quality protein, containing all nine essential amino acids that the body needs for growth, repair, and maintenance of tissues. Protein is essential for building and repairing muscles, supporting immune function, and producing enzymes and hormones.
Carbohydrates: Rice flour is primarily composed of carbohydrates, which provide energy for the body. However, rice flour crepes may have a lower carbohydrate content compared to crepes made with wheat flour, making them potentially suitable for individuals following low-carb or gluten-free diets.
Vitamins and minerals: Eggs are rich in various vitamins and minerals, including vitamin A, vitamin D, vitamin B12, riboflavin, folate, iron, and selenium. These nutrients play important roles in vision health, bone health, red blood cell production, and antioxidant defense.
Fats: Eggs contain healthy fats, including monounsaturated and polyunsaturated fats, as well as omega-3 fatty acids. Fats are essential for nutrient absorption, hormone production, and cell membrane structure.
Gluten-free: Rice flour is naturally gluten-free, making rice flour crepes a suitable option for individuals with gluten intolerance or celiac disease.
Fiber: While rice flour itself is not a significant source of dietary fiber, adding fiber-rich ingredients like fruits or vegetables to the crepe filling can increase the fiber content and promote digestive health.

Overall, rice flour crepes can be a nutritious and versatile choice for breakfast, brunch, or dessert. They provide a good balance of protein, carbohydrates, fats, vitamins, and minerals, making them a satisfying and wholesome meal option.

The final results of rice flour crepes made with eggs can vary depending on the any additional ingredients or toppings added. However, here are some general characteristics you can expect:

Texture: Rice flour crepes tend to have a slightly different texture compared to traditional wheat flour crepes. They may be thinner and more delicate, with a smoother and silkier texture. The addition of eggs can help provide structure and elasticity to the crepes, resulting in a tender yet sturdy texture.
Flavor: Rice flour crepes have a mild, neutral flavor that pairs well with both sweet and savory fillings. The addition of eggs adds a subtle richness and depth of flavor, enhancing the overall taste of the crepes.
Appearance: Rice flour crepes may have a slightly paler color compared to crepes made with wheat flour, due to the lighter color of rice flour. However, they should still have an attractive golden-brown hue when cooked properly.
Flexibility: Rice flour crepes made with eggs are typically flexible and pliable, making them easy to roll, fold, or stack. This flexibility allows for a variety of serving and presentation options, whether filled with sweet fillings like fresh fruit and whipped cream or savory fillings like cheese and vegetables.
Nutritional value: Rice flour crepes made with eggs can provide a good balance of macronutrients (protein, carbohydrates, and fats) as well as essential vitamins and minerals. The exact nutritional content will depend on the specific ingredients used in the recipe and any additional toppings or fillings added.

Overall, rice flour crepes made with eggs can be a delicious and versatile option for breakfast, brunch, or dessert. With their tender texture, mild flavor, and flexibility, they can be customized to suit a wide range of tastes and dietary preferences.

	Name	Metric	US
	Rice Flour	150 gr	1 cup
	Eggs	2	2
	Milk	300 ml	1 1/4 cups
To make it lactose free you can use almond milk, oat milk or substitute with water.
	Water, warm	150 ml	2/3 cup
	Salt	3 gr	1/2 teaspoon
	Curcuma, optional	3 gr	1/2 teaspoon
	Butter, melted	30 gr	2 tablespoons
You can use vegetable oil

Ingredients: