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Gluten-Free Crêpes with Raspberry Sauce
EASY DESSERT RECIPES14Ingredients
30Minutes
1150Calories
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Ingredients
US|METRIC
1 SERVINGS
- 2 large eggs
- 2 Tbsp. melted butter (OR light olive oil)
- 1 1/4 cups milk (OR your favorite dairy free milk substitute)
- 1/2 tsp. salt
- 1 tsp. sugar
- 1 cup all-purpose gluten-free flour (mix, Use your favorite blend – see tips)
- 1/2 tsp. vanilla
- 1/8 tsp. gluten free baking powder
- light olive oil (or canola oil to grease skillet)
- 1 pt. fresh raspberries (OR thawed, unsweetened frozen raspberries)
- 1 tsp. lemon juice (fresh squeezed)
- 1/2 cup gluten free powdered sugar
- 1/2 pt. fresh raspberries (for garnish, optional)
- 1 cup whipped cream (for garnish, optional)
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Directions
- Crêpe Batter- 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.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. 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).
NutritionView More
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1150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1150Calories from Fat700 |
% DAILY VALUE |
Total Fat78g120% |
Saturated Fat32g160% |
Trans Fat |
Cholesterol560mg187% |
Sodium1850mg77% |
Potassium1620mg46% |
Protein35g |
Calories from Fat700 |
% DAILY VALUE |
Total Carbohydrate88g29% |
Dietary Fiber33g132% |
Sugars48g |
Vitamin A35% |
Vitamin C210% |
Calcium80% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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