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Gluten-free crêpes are great for special occasions and holiday brunches. You busy gluten-free cooks can make a stack of versatile gluten-free crêpes ahead of time. Use a blender to make really fast and easy crêpe batter. Wrap and freeze them for a fast and convenient special-occasion dessert.
Serve with raspberry sauce, or your favorite fruit sauce, and add a dollop of whipped cream, or a dusting of powdered sugar, for an easy and delicious brunch dish.
Prep Time: 5 minutes
Cook Time: 15 minutes
INGREDIENTS
Crêpe Batter:
1 1/4 cups milk OR your favorite dairy free milk substitute
2 large eggs
1 cup all-purpose gluten-free flour mix (Use your favorite blend – see tips)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon vanilla
1/8 teaspoon gluten-free baking powder
Light olive oil or canola oil to grease skillet
Raspberry Sauce:
1 pint fresh raspberries OR thawed, unsweetened frozen raspberries
1 teaspoon fresh squeezed lemon juice
1/2 cup gluten-free powdered sugar
Garnish:
1/2 pint fresh raspberries for garnish
1 cup whipped cream for garnish (optional)
DIRECTIONS
Crêpe Batter:
1. Pour milk and eggs into a blender pitcher or a medium mixing bowl.
2. Add gluten-free flour mix and salt.
3. Blend just until combined and smooth. The batter should be the consistency of thin pancake batter. Add more milk, one teaspoon at a time if the batter is too thick. Batter can be made ahead of time and refrigerated for one day.
To Cook Crêpes:
1. Heat a low-sided 8-inch skillet or crêpe pan over medium high heat. Add 1/4 teaspoon oil to the skillet and brush to coat the bottom of the skillet. (Do this before making each crêpe.)
2. Pour 1/4 cup of batter into the heated skillet. Swirl the skillet until the bottom of the pan is covered with batter.
3. Cook the crepe for about 1 minute- the crepe should be barely moist on top. Use a thin spatula to loosen the edges of the crêpe, slide the spatula under the crêpe and gently flip it upside down. Cook for about one more minute, just until golden and transfer crêpe to a cooling rack or plate. Repeat with the remaining batter.
Raspberry Sauce:
1. Puree raspberries, lemon juice and sugar in a blender. For a seedless sauce, strain raspberry puree through a mesh sieve.
2. Cover and refrigerate or freeze. Makes about 1 1/4 cup strained sauce.
To Assemble Crêpes:
Drizzle 1 tablespoon raspberry sauce over each crêpe and roll up. Drizzle more sauce over rolled crêpes and garnish with whole raspberries and whipped cream (optional).
Yield: Eight 8-inch crepes (serves 4 to 8 )
Tips:
1. Use a blender to make really fast and easy crêpe batter!
2. Make crêpes ahead of time. Wrap each cooked crêpe individually in plastic wrap and place all in a freezer bag, label and freeze for up to 2 months. Thaw and warm in a 300 degree oven about 5 minutes before serving.
Tina Turbin
m.t.
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at Info (at) TinaTurbin (dot) com.
