Gluten-Free Crêpes with Raspberry Sauce Recipe

Make the Crêpe Batter:

1. Pour milk, eggs, melted butter OR olive oil and vanilla into a blender pitcher or a medium mixing bowl.
2. In a separate small bowl, whisk together gluten-free flour mix, salt, sugar and gluten-free baking powder.
3. Add to the wet ingredients and blend or whisk just until combined and smooth. The batter should be the consistency of thin pancake batter.
4. If the batter is too thick, add more milk, one teaspoon at a time, until the right consistency is achieved. The batter can be made ahead of time and refrigerated for up to one day.

Cook the Crêpes:

1. Heat a low-sided 8-inch skillet or crêpe pan over medium-high heat.
2. Add 1/4 teaspoon oil to the skillet and brush to coat the bottom of the skillet. (Do this before making each crêpe.)
3. 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 crêpe for about 1 minute (it should be barely moist on top).
4. Use a thin spatula to loosen the edges of the crêpe. Slide the spatula under the crêpe and gently flip it over. Cook the second side for about 1 more minute, just until golden. Transfer crêpe to a cooling rack or plate. Repeat with the remaining batter.

Make the Raspberry Sauce:

1. Purée raspberries, lemon juice, and sugar in a blender, adjusting the sweetness to your taste. For a seedless sauce, strain raspberry purée through a mesh sieve.
2. Cover and refrigerate or freeze. Makes about 1 1/4 cups strained sauce.

Assemble the Crêpes:

1. Drizzle 1 tablespoon raspberry sauce over each crêpe and roll up.
2. Drizzle more sauce over rolled crêpes and optionally garnish with whole raspberries and whipped cream.