Gluten Free Crepe Recipe

Hey party people!
You are going to love this gluten free crepe recipe. I had to “clean up” after I took pictures for this post and this was all that was left…

It obviously was delicious.

I was trying to think of a great recipe for a Mother’s Day brunch and I thought of crepes. I’ve never made them before so I thought I’d give em’ a shot.

I really wanted to sample my recipe experiment so I made them gluten free (I have a gluten sensitivity).

Even if you’re not gluten free, you can still use this recipe. Instead of using gluten free flour & xanthan gum, use regular flour.

This is what you’ll need for the crepe recipe…

Take all these ingredients and mix them in a blender.

Let this sit in the refrigerator for an hour or overnight.

If you’re planning on making these for Mothers Day brunch, you can prep this entire recipe the night before allowing you to sleep a little longer in the morning and not have to worry about cleaning up extra mess. (*See below for additional overnight preparations)

Some people get all fancy with crepes. They flip em’ and twirl em’ and are cooler to watch than those japanese steak house chefs (minus the onion fire volcano).

I am no Food Network chef. I can’t do that so I do it the easy way.

Take a small pan, butter it and pour a little bit of the batter (I use an ice cream scoop) in the center. Don’t worry if it doesn’t touch the sides of the pan. Give it 30 seconds or so and flip it with a spatula (like you would a pancake). Do the same thing on the other side until it’s cooked through.

TIP: Heat the pan to high then turn down to just above low. Let the butter melt in the pan and then pour your batter in. 

After you’ve cooked your crepes, you can add any kind of filling or topping you prefer. (You can always omit the almond flavor & sugar for a more plain crepe)

For my crepes, I went with a strawberry & cream cheese filling. My mouth is still watering!

For the cream cheese filling – 

       8 oz. cream cheese

       1/2 cup to 1/4 cup powdered sugar (depending on how sweet you want it)

      1/2 tsp almond flavoring

      (Optional: Whipped cream – I didn’t have any but the whipped cream would give it more “fluff”)

Beat the above ingredients until they’re light and creamy.

* You can mix the cream cheese filling the night before and leave it refrigerated until ready to use.

Layer your crepe with a dollop (or two) of the cream cheese filling.

Now comes the strawberries…

Cut up your strawberries, add a little bit of water and a pinch of sugar.

You can also do this the night before.

Top the cream cheese filling with your strawberries, fold over and dust with powdered sugar.

Your taste buds will not be disappointed!

Anything you make Mom will be appreciated but these babies…well…she’ll be talking about them for awhile! A notch above the usual toast.

Hope you enjoy these! Remember…if you don’t want them to be gluten free, just use 1 cup regular flour instead of the gf flour & xanthan gum.

Are you coming to the Dogwood Festival in Atlanta tomorrow?? Stop by Mohawk Flooring‘s LicensetoSpill booth! You could win a SmartStrand Silk bound rug, enjoy free cupcakes, meet Audra Lowe from the Better Show & I’d love to meet you! I’ll be at the LicensetoSpill booth from 1-3p!

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