Gluten Free lemon blueberry Crêpes
Now this recipe is very special to me because I have a very nostalgic relationship with crêpe’s.
As a little girl I was a VERY picky eater. I only liked simple things like chicken nuggets, fruit, and noodles, and wouldn’t even look at something that had a sauce on it.
My mom is from Europe, Dublin, Ireland to be exact, and they didn’t actually have traditional “pancakes” when she was growing up. What they call pancakes was the American crêpe. She would make the BEST crêpes on weekend mornings and it was one of the few foods I actually liked. She made them for me almost every day for a decade. I know right? Now you know why she’s also my best friend!
The ones she made had regular gluten flour and unfortunately, once I turned 19-20 I realized I had a gluten sensitivity. So I desperately went searching for flour substitutes and recipe’s that could similarly mimic my favorite meal.
Finally I have a recipe that I absolutely love and make most weekends for a decadent yet simple breakfast treat and goes amazing with a fresh coffee.
Ingredients
Crêpe Recipe:
1 cup Bob’s Red Mill 1:1 Flour
1-2 tbsp coconut oil
1 tbsp coconut sugar
pinch of salt
2 large eggs
1-1 1/2 cups almond milk (depending on desired consistency).
Blueberry Lemon Compote
1 cup fresh or frozen blueberries
1 cup + 1 tbsp apple juice
1 tbsp organic maple syrup
1/2 a fresh squeezed lemon + zest
1 tbsp corn starch
In a medium bowl combine all of the dry crêpe ingredients with a whisk until fully combined. Form a well in the middle of the dry mix and add one egg at a time whisking into the dry. Slowly add your milk until a thin batter is formed and all lumps are gone. Set aside and make the blueberry sauce.
Combine blueberries, juice, maple syrup, and lemon zest in a small saucepan over medium heat. Once it reaches a boil reduce heat to a simmer and separately mix 1 tbsp of corn starch with 1 tbsp of apple juice until thoroughly combined. Slowly add to blueberry mixture on the stove and whisk constantly until the sauce thickens and the cornstarch has completely dissolved. Reduce the heat to very low and keep warm while cooking the crêpe’s.
To cook the crêpe’s, heat coconut oil in a frying pan on medium high heat. Add 1/3 cup of batter to the pan and spread evenly from edge to edge. Allow to cook for 1-2 mins on each side and plate. Serve with blueberry lemon compote and enjoy!