I was so surprised when I discovered that crepes are truly a simple dish to make. They do require attention when cooking, but do not take long to make and can be made in advance. Filled with whipped cream and fresh berries, these Berry Crepes are a beautiful, light dish to finish off your special breakfast or brunch.
Rate this recipe!
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Passive Time | 10 minutes |
| Servings |
crepes
|
Ingredients
Crepes
- 1 cup all purpose gluten free flour mix
- 3 eggs large, room temperature
- 1 1/2 cup milk can substitute non-dairy, I use cashew milk
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 Tbsp granulated sugar
- 2 Tbsp butter unsalted, melt and cooled - may substitute non dairy alternative
Berry Filling and Sauce
- 2 cup fresh berries of your choice, washed and dried
- 1 Tbsp butter unsalted
- 2 Tbsp granulated sugar
- 2 cup whip cream may substitute dairy free alternative
Ingredients
Crepes
Berry Filling and Sauce
|
Rate this recipe!
|
Instructions
Crepes
- In a bowl or a dollar, combine all crepe ingredients.
- Beat with a hand mixer or blend in a blender until the mixture is well blended and foamy.
- Let mixture sit for 10 minutes.
- Heat a lightly greased an 8" non-stick skillet on medium low.
- Remove pan from heat. Spoon in 1/4 cup of crepe batter and swirl to spread batter into a thin layer. If holding the pan is difficult, leave pan on heat and spread batter with the back of a large spoon that has been sprayed with cooking spray. If the crepe is cooking before you can spread it out thinly, lower the heat a bit.
- When edges are dry, flip crepe with a large pancake spatula. Cook on second side for one minute.
- Layer completed crepes with wax or parchment paper while finishing remaining batter, respraying the pan with cooking spray if needed.
Filling and sauce
- In a saucepan, melt 1 tablespoon of butter.
- Add berries, and sugar and cook on medium low until the berries start to break down and the sauce becomes glossy.
- With a slotted spoon, scoop out berries and add to whip cream. Mix well until blended.
- Use 1-2 tablespoon of whip cream filling for each crepe, spreading thinly across entire crepe. Gently fold crepe into quarters.
- Refrigerate completed crepes until needed for serving.
- To serve: Drizzle berry sauce across plate, set crepes in center of plate and dust with powdered sugar. Garnish with fresh berries.
Recipe Notes
Crepes can be made the day before they are needed. Store them in their wax paper layers in a plastic storage bag in the refrigerator.
This Berry Crepe recipe is gluten free, dairy free, and vegetarian.
Share this Recipe
 |
|
|
|
