Gluten free Crepes recipe

It’s Sunday and it means – PANCAKE TIME! Today I wanted to try a healthy alternative to worlds famous Crepes. I used rice flour instead of regular all purpose flour and rice milk instead of regular milk. It was pretty much an experiment, but Thank God it succeeded.

Gluten Free Crepes with Ricotta Cream

Just spread your favorite filling ( I made delicious Riccota/Greek yogurt cream with a twist of frozen blueberries) and enjoy your perfect Sunday dessert!

Ingredients (serves 10-12 pancakes):

  • 3 eggs
  • 150 g brown rice flour
  • 250 g rice milk
  • 2 tbsp melted butter
  • 1 tsp vanilla sugar

Ricotta-Greek Yogurt cream filling:

  • 150 g Greek yogurt
  • 125 g Ricotta cheese
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 30 g frozen blueberries

Instructions:

  1. In a large bowl, whisk all the batter ingredients together until smooth consistency
  2. Heat a non stick pan (I use the best pancake/crepe pan ever Tefal Pancake Pan)
  3. Pour batter in the center of the pan and roll the pan from side to side to give batter a round crepe shape
  4. Cook it for 1-2 minutes on both sides until golden brown. Transfer to a plate
  5. Repeat until you use all the batter
  6. Serve right away with your favorite fillings
  7. For my fresh and delicious Ricotta cream filling, whisk yogurt and sugar in the kitchen machine until sugar is melted. Add Ricotta cheese, vanilla extract and berries and mix until smooth
Drizzle Raw Honey on Crepes for extra sweetness

Enjoy it!

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