• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Start Here
  • Recipes
  • About
  • FAQ
  • Contact

Berly's Kitchen logo

menu icon
go to homepage
  • Start Here
  • Recipes
  • About
  • FAQ
  • Contact
search icon
Homepage link
  • Start Here
  • Recipes
  • About
  • FAQ
  • Contact
×
Home » Breakfast Recipes

Published: Feb 14, 2018 · by John · This post may contain affiliate links ·

Gluten Free Crepes with Raspberry Filling

  • Facebook
Skip to Recipe
Two photos, one of the ingredients like raspberries and butter, the other picture of the finished crepes on a white plate.

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 â…“-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!

Recipe Card with Ingredient Amounts and Instructions

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

Gluten Free Crepes with Raspberry Filling

5 from 1 vote
Print Pin
Author: John
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 Servings
Prevent your screen from going dark

Suggested Equipment

  • Stand Mixer
  • 8-Inch and 10-Inch Skillets

Ingredients

Raspberry Filling

  • 6 ounces fresh raspberries
  • ¼ cup granulated sugar
  • ¼ cup water
  • 1 tablespoon cornstarch

Gluten Free Crepes

  • 1 cup King Arthur Measure for Measure Gluten-Free Mix
  • ½ teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted
  • 1 large egg
  • 2 cups whole milk

Instructions
 

Raspberry Filling

  • First, in a small saucepan over medium heat, combine the raspberries, water, sugar, and cornstarch.
    6 ounces fresh raspberries
    ¼ cup granulated sugar
    ¼ cup water
    1 tablespoon 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.

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. 
    1 cup King Arthur Measure for Measure Gluten-Free Mix
    ½ teaspoon kosher salt
    4 tablespoons unsalted butter
    1 large egg
    2 cups whole milk
  • 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. 
  • After that, pour â…“-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.
  • 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 is desired. 

Notes

The calories listed are based on the ingredients and serving size of 2 crepes filled with ½-tablespoon of raspberry filling. The calorie count does not include the garnishes like chocolate syrup or powdered sugar. Actual calories may vary. Crepes and filling can be made in advance and stored in your fridge for up to 2 days. Serve while hot.

Nutrition

Serving: 2crepes | Calories: 367kcal | Carbohydrates: 47g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 86mg | Sodium: 444mg | Potassium: 266mg | Fiber: 6g | Sugar: 21g | Vitamin A: 621IU | Vitamin C: 11mg | Calcium: 191mg | Iron: 2mg
Don't Lose This Recipe!Save it on Pinterest! Follow us at @berlyskitchen!

More Breakfast Recipes

  • Stack of pancakes on two plates.
    Buttermilk Pancakes
  • Slice of sausage quiche on plates.
    Sausage Quiche
  • Close up view of a loaf of strawberry bread with nuts.
    Strawberry Nut Bread Recipe
  • Side view of a pancake breakfast sandwich with fruit.
    Pancake Sliders Recipe
  • Facebook

Reader Interactions

Comments

No Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Two photos, one of the ingredients like raspberries and butter, the other picture of the finished crepes on a white plate.
Kimberly Vargo, blogger from Berly's Kitchen, LLC.

Hi, I'm Kim! Here you’ll find tons of tasty recipes created by my husband and me using several decades of combined home cooking and restaurant experience.

More about me →

Footer

Two photos, one of the ingredients like raspberries and butter, the other picture of the finished crepes on a white plate.

↑ back to top

Legal

  • Privacy Policy
  • Nevada Privacy Policy
  • California Privacy Policy
  • Copyright and Disclosure

About Us

  • About Us
  • Start Here

Contact

  • Contact
  • FAQ

Copyright © 2015-2023