|Nutritional Guidelines (per serving)|
Gluten-free crêpes with raspberry sauce are eye-appealing and delicious, and a great recipe for special occasions and holiday brunches.
Busy gluten-free cooks can make a stack of versatile gluten-free crêpes ahead of time, wrap and freeze for a fast and convenient special occasion dessert.
Use a blender to make this easy crêpe batter in no time. Serve with raspberry sauce or your favorite fruit sauce. Add a dollop of whipped cream, a scoop of vanilla ice cream, and/or a dusting of confectioners' sugar for an elegant and delicious gluten-free dish.
- Use your favorite packaged all-purpose gluten-free flour mix in this recipe or make your own gluten-free flour mix.
- Use a blender to make really fast and easy crêpe batter.
- Make crêpes ahead of time. Place layers of plastic wrap or parchment paper between each cooked crêpe. Then wrap the stack in plastic and place in a freezer bag, label and freeze for up to 2 months. Thaw and warm in a 300 F oven about 5 minutes before serving.
- Always make sure your work surfaces, utensils, pans and tools are free of gluten.
- Always read product labels. Manufacturers can change product formulations without notice.
- When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
- For the Crêpe Batter:
- 4 cups milk (or your favorite dairy-free substitute)
- 2 large room-temperature eggs
- 2 tablespoons melted butter OR light olive oil
- 1/2 teaspoon vanilla
- 1 cup all-purpose gluten-free flour mix (see Notes below)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/8 teaspoon gluten-free baking powder
- Oil for frying
- For the Raspberry Sauce:
- 1 pint fresh raspberries OR thawed, unsweetened frozen raspberries
- 1 teaspoon freshly squeezed lemon juice
- Sugar to taste
- For Optional Garnish:
- 1/2 pint fresh raspberries
- 1 cup whipped cream
Make the Crêpe Batter:
Pour milk, eggs, melted butter OR olive oil and vanilla into a blender pitcher or a medium mixing bowl.
In a separate small bowl, whisk together gluten-free flour mix, salt, sugar and gluten-free baking powder.
Add to the wet ingredients and blend or whisk just until combined and smooth. The batter should be the consistency of thin pancake batter.
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:
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 crêpe for about 1 minute (it 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 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:
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.
Cover and refrigerate or freeze. Makes about 1 1/4 cups strained sauce.
Assemble the Crêpes:
Drizzle 1 tablespoon raspberry sauce over each crêpe and roll up.
Drizzle more sauce over rolled crêpes and optionally garnish with whole raspberries and whipped cream.