Name: Gluten Free Crepes with Raspberry Filling
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 6 Ounces Fresh Raspberries; 1/4 Cup Granulated Sugar; 1/4 Cup Water; 1 Tablespoon Cornstarch; 1 Cup King Arthur Measure for Measure Gluten-Free Mix (We purchased this through Thrive Market.); 1/2 Teaspoon Salt; 4 Tablespoons Unsalted Butter, (melted); 1 Large Egg; 2 Cups Whole Milk

Jump to Recipe

A gluten free crepes recipe that’s simple to make, filled with a homemade, stove-top raspberry jam, and dusted with powdered sugar. From pan to table in less than an hour.

It doesn’t have to be Valentine’s Day to make something special for that loved-one in your life. So this weekend, you should get up a little early and whip up a delicious gluten free crepes recipe that’s loaded with flavor.

We decided to use raspberries, but you could substitute any fruit you want, the “jam,” filling works with blueberries or strawberries too.

Speaking of the filling, we’ll get started on that first since you can make the gluten free crepes while it simmers on the stove-top. Time to make breakfast!

The finished gluten free crepes, on a plate, garnished with raspberries.

Raspberry Filling:

First, in a small saucepan over medium heat, combine the raspberries, water, sugar, and cornstarch.

Now, let the ingredients simmer for 12-15 minutes or until the raspberries cook down into a jam or jelly.

Last, cover the pan and set the filling aside to stay warm while preparing the crepes.

An aerial view of the ingredients, like butter, raspberries, and flour mix.

How to Make Gluten-Free Crepes:

First, in a stand mixer or in a mixing bowl with a hand mixer, combine the gluten-free mix, salt, milk, melted butter, and the egg.

Next, blend the ingredients until a thin batter forms.

Now, spray a skillet with non-stick cooking spray, and preheat the pan over medium heat.

The batter in a mixing bowl ready to be poured into a pan.

After that, pour 1/3-cup of batter into the warm pan, tilt the skillet from side-to-side help the batter spread out in as it cooks.

Once the crepe cooks for 1-2 minutes on one side, flip it and let it cook for an additional 1-2 minutes on the other side.

A top-down view of a gluten free crepe cooking in the non-stick pan.

Then, repeat the process over and over again until all the crepe batter has been cooked.

Last, spoon about 1 tablespoon of raspberry filling into each crepe and roll it up until all the crepes are ready to serve.

Dust the crepes with powdered sugar and drizzle them with chocolate syrup if desired.

The finished gluten free crepes with raspberry filling on a plate drizzled with chocolate syrup.

Tips for Gluten Free Crepes:

To keep the eggs from scrambling, add the cold milk and melted butter at the same time, then add your raw egg.
The batter should be very thin, about the consistency of warm syrup. If needed, add a tablespoon of water at a time to the batter to thin it out.
Don’t over-cook the crepes, gluten-free products are bit gummy by nature, so expect a moist crepe.

If you like this recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

Yield: 4 Servings