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Gluten Free Crepes
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Gluten Free Crepes
Author: Jan Withington
Recipe type: Breakfast
Serves: 6
Ingredients
- Crepes
- 1 cup Bob's Red Mill All Purpose Flour - gluten free
- ½ cup water
- ½ cup whole milk
- 1 teaspoon McCormick Vanilla Extract - gluten free
- 3 eggs
- 2 tablespoons melted butter
- 1 tablespoon sugar
- Berry Sauce
- 2 cups mixed berries
- ½ cup sugar
- 1 tablespoon Clabber Girl Cornstarch - gluten free
- Cream Filling
- 1 cup heavy whipping cream
- 1 cup sugar
- 1 teaspoon vanilla extract
- 8 oz. Philadelphia Cream Cheese - gluten free
Instructions
- In a large bowl add all the crepes ingredients and beat with a handheld mixer until smooth.
- Mix all the berry filling in a small saucepan and heat on medium low for about 10 minutes or until bubbly. Set aside.
- Using a blender, make the whip cream until thick and smooth.
- Heat a nonstick pan to medium heat (8 inch pan) is the best. You can use a nonstick spray or a small butter to grease the pan. Scoop about ¼ cup of the batter and cover the bottom of the pan. Cook for 1 minute then flip to cook the other side for another 30 seconds. Transfer to a plate. Continue cooking the crepes.
- To assemble the crepes, place crepe on a plate top with berry sauce, fruits and whip cream. Roll it up and top with more berry sauce and fresh fruits. Yum!!!
1 comment
So yummy!!!