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.