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Gluten Free Strawberry and Kiwi Crepes
Prep time
Cook time
Total time
Gluten Free Strawberry and Kiwi Crepes
Author: Jan Withington
Recipe type: Breakfast
Serves: 4
Ingredients
- CREPES:
- 1¼ cup Bob's Red Mill Gluten Free All Purpose Flour
- ½ of lemon zest
- 1¼ cup milk
- 1 egg
- 1 tablespoon sugar
- 2 tablespoons melted butter
- BERRY FILLING:
- fresh strawberries, sliced plus more for garnish
- 5 kiwis, sliced plus more for garnish
- WHIPPED CREAM:
- 2 cups heavy cream
- ½ cup granulated sugar
- 2 teaspoons McCormick pure vanilla extract - gluten free
Instructions
- Whisk flour, lemon zest in a medium bowl. In another bowl whisk together the milk, egg and 1 tablespoon sugar. Slowly whisk the egg mixture into the flour until smooth. Let it stand for few minutes until bubbles are gone.
- In a 12 inch pan, lightly brush with melted butter and heat over medium high heat. Pour about ¼ cup of the batter and quickly tilt the pan to coat. Cook for 1 to 2 minutes and flip with a thin spatula to cook the other side about 1 more minute. Cook the remaining batter. Stack the crepes on a plate.
- In an electric mixer, whip the cream to medium peaks, add the sugar and the vanilla and whip to stiff peaks.
- Assemble the crepes, gently fold in the berries and kiwi, place in the center of a crepe. You can also add some whipped cream if you like and roll up. Repeat for the remaining crepes.
- Garnish with slices of strawberries and kiwi, and a dollop of whipped cream.
2 comments
[…] Strawberry and Kiwi Crepes at Gluten-Free Recipes […]
I couldn’t stop eating. Really good!