Gluten Free Crepes Recipe

Make Chocolate Crepes
With Raspberries and Cream

This Gluten Free Crepes Recipe makes scrumptious chocolate crepes with raspberries and cream for Celiac Diets and those who require gluten free food AND everyone else will love them too!

You can use red or black raspberries for this recipe, or substitute sliced strawberries in the place of the raspberries.

A great idea for breakfast or brunch crepes, or for a dessert with fresh fruit.

You can use this recipe for other fruits as well.

Ingredients

FOR THE CREPES

3 cups unsweetened coconut milk
1 1/2 cups all-purpose gluten free flour
1/2 tsp. xantham gum
1/2 cup dark cocoa powder
4 tbsp. sucanat
2 large size eggs
2 tbsp. melted butter
1/2 tsp. vanilla extract
powdered sugar, for dusting, optional

FOR THE FILLING

250 ml. whipping cream
1/4 cup pure maple syrup
2 cups raspberries

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Directions

FOR THE CREPES

In a large bowl, whisk all the ingredients together.

Refrigerate mixture for about 20 minutes.

In a medium size skillet, over medium heat, melt butter.

Add about 1/4 cup of the batter, and immediately swirl to coat the bottom of the pan.

Cook the crepe for about 1 minute, or until bubbles appear on the surface of the crepe. (As the pan heats, and as you continue to cook the crepes, the time taken for a crepe to cook will be less.)

Loosen the edges of the crepe with a spatula.

Gently flip the crepe over.

Cook for about 30 seconds more, and then slide the crepe out of the pan onto a parchment-lined plate.

Repeat the above process until all the batter is used up, continuing to separate the crepes with layers of parchment paper.

FOR THE FILLING

In a medium size bowl, using an electric hand mixer, whip the whipping cream.

Add the maple syrup and continue to beat.

Gently, so as not too break the berries apart too much, fold in the raspberries.

Take a crepe, place about 1/2 cup of filling down the centre of the crepe, roll the crepe, and dust with powdered sugar (optional).

ENJOY!

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