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Raspberry Vanilla Cream Crepes

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Delicious gluten-free crepes filled with whipped vanilla cream and fresh raspberries, perfect for brunch or special occasions.

Ingredients

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  • 1 cup all-purpose gluten-free flour blend
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 cup fresh raspberries
  • Powdered sugar for dusting
  • Honey for drizzling

Instructions

  1. Whisk together the flour, eggs, milk, melted butter, and vanilla extract until smooth.
  2. Heat a non-stick skillet over medium heat and add a small amount of butter.
  3. Pour a ladle of batter into the skillet, swirling to coat the bottom.
  4. Cook for 1-2 minutes until the edges lift, then flip and cook for another 1 minute.
  5. Repeat with the remaining batter.
  6. Whip the heavy cream with powdered sugar until soft peaks form in a separate bowl.
  7. Fill each crepe with a spoonful of the vanilla cream and a few raspberries.
  8. Fold the crepes and serve dusted with powdered sugar and drizzled with honey.

Equipment

Notes

Ensure all ingredients are certified gluten-free to avoid hidden gluten. Allow batter to rest for 20-30 minutes for best results.

Nutrition

Find it online: https://www.glutenfreez.com/raspberry-vanilla-cream-crepes/