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Gluten Free Crepes with Raspberry Filling

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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.

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

Gluten Free Crepes with Raspberry Filling

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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.

Ingredients

Raspberry Filling

  • 6 Ounces Fresh Raspberries
  • 1/4 Cup Granulated Sugar
  • 1/4 Cup Water
  • 1 Tablespoon Cornstarch

Gluten Free Crepes

Instructions

Raspberry Filling

  1. First, in a small saucepan over medium heat, combine the raspberries, water, sugar, and cornstarch.
  2. Now, let the ingredients simmer for 12-15 minutes or until the raspberries cook down into a jam or jelly.
  3. Last, cover the pan and set the filling aside to stay warm while preparing the crepes.

Gluten Free Crepes

  1. 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. 
  2. Next, blend the ingredients until a thin batter forms.
  3. Now, spray a skillet with non-stick cooking spray, and preheat the pan over medium heat. 
  4. 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. 
  5. 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.
  6. Then, repeat the process over and over again until all the crepe batter has been cooked.
  7. 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 1/2-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.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 2 Crepes
Amount Per Serving: Calories: 370Total Fat: 17gSaturated Fat: 9gUnsaturated Fat: 0gCholesterol: 88mgSodium: 363mgCarbohydrates: 47gFiber: 5gSugar: 21gProtein: 9g

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