- Raspberry Crepes Gluten-Free
- Gluten-free crêpes with raspberry sauce are not only pretty they are delicious too! They are a great recipe for special occasions and the holidays. Serve with raspberry sauce, or your favorite fruit sauce, add a dollop of whipped cream for a easy and delicious brunch dish.
|Servings||Prep Time||Cook Time||Passive Time|
|6 crepes||5 minutes||15 minutes||20 minutes|
- 1 1/4 cups milk OR your favorite dairy free milk substitute
- 2 large eggs
- 2 tablespoons melted butter OR light olive oil
- 1 cup all-purpose gluten-free flour mix (Use your favorite blend - see tips)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon vanilla
- 1/8 teaspoon gluten-free baking powder
- Light olive oil or canola oil to grease skillet.
- Raspberry Sauce
- 1 pint fresh raspberries OR thawed unsweetened frozen raspberries
- 1 teaspoon fresh squeezed lemon juice
- 1/2 cup gluten-free powdered sugar
- 1/2 pint fresh raspberries for garnish
- 1 cup whipped cream for garnish (optional)
- Pour milk, egg, melted butter OR olive oil and vanilla into a blender pitcher or a medium mixing bowl.
- Whisk the dry ingredients together and add to the blender or mixing bowl. Blend or whisk just until combined and smooth. The batter should be the consistency of thin pancake batter. Add more milk, one teaspoon at a time if the batter is too thick. Batter can be made ahead of time and refrigerated for up to one day.
- To Cook Crêpes- Heat a low-sided 8-inch skillet or crêpe pan over medium high heat. Add 1/4 teaspoon oil to the skillet and brush to coat the bottom of the skillet. (Do this before making each crêpe) Pour 1/4 cup of batter into the heated skillet. Swirl the skillet until the bottom of the pan is covered with batter. Cook the crepe for about 1 minute- the crepe should be barely moist on top. Use a thin spatula to loosen the edges of the crêpe, slide the spatula under the crêpe and gently flip it upside down. Cook for about one more minute, just until golden and transfer crêpe to a cooling rack or plate. Repeat with the remaining batter.
- Puree raspberries, lemon juice and sugar in a blender. For a seedless sauce, strain raspberry puree through a mesh sieve. Cover and refrigerate or freeze. Makes about 1 1/4 cup strained sauce.
To Assemble Crêpes
- Drizzle 1 tablespoon raspberry sauce over each crêpe and roll up. Drizzle more sauce over rolled crêpes and garnish with whole raspberries and whipped cream (optional).