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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!
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.
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.
- 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.
- 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.
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.
Need more breakfast inspiration? Then try our Chorizo Breakfast Bowls or our Gluten-Free Apple Cinnamon Muffins!
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!
Gluten Free Crepes with Raspberry Filling
Ingredients
Raspberry Filling
- 6 Ounces Fresh Raspberries
- 1/4 Cup Granulated Sugar
- 1/4 Cup Water
- 1 Tablespoon Cornstarch
Gluten Free Crepes
- 1 Cup King Arthur Measure for Measure Gluten-Free Mix
- 1/2 Teaspoon 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.
- 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.
- 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 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.
- 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.
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