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Berry Crepes
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| Servings | Prep Time |
| 10-12crepes | 5minutes |
| Cook Time | Passive Time |
| 20minutes | 10minutes |
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Ingredients
Crepes
- 1cup all purpose gluten free flour mix
- 3 eggslarge, room temperature
- 1 1/2cup milkcan substitute non-dairy, I use cashew milk
- 1/2tsp vanilla extract
- 1/4tsp salt
- 1Tbsp granulated sugar
- 2Tbsp butterunsalted, melt and cooled – may substitute non dairy alternative
Berry Filling and Sauce
- 2cup fresh berriesof your choice, washed and dried
- 1Tbsp butterunsalted
- 2Tbsp granulated sugar
- 2cup whip creammay substitute dairy free alternative
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.
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