Gluten-Free Strawberry Crepes

Gluten-Free Strawberry Crepes

Published December 20, 2012 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 30 min

Prep Time: 15 min | Cook Time: 15 min

TEXT SIZE: A A A

Many people think crepes are difficult to make and only for special occasions. To the contrary, they’re easy to prepare and a great way to make any meal special. Try filling these crepes with sliced strawberries or bananas. Alternately, you can make them for dinner and fill them with a stew or leftover chicken.

Cooking tip: Arthritis-fighting food: strawberries (vitamin C) *Note: For testing purposes only, we used Bob's Red Mill Gluten Free All Purpose Baking Flour.

Nutrition Facts
Serving size: 2 crepes
Calories per serving: 221
Total Fat 9.7g 15%
Cholesterol 123mg 41%
Sodium 130mg 5%

Ingredients

  • 6 cups sliced strawberries
  • 2 tablespoons sugar or honey
  • 4 large eggs
  • 1 cup unsweetened almond milk
  • 2 tablespoons lite olive oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon light brown sugar
  • ⅛ teaspoon of salt
  • ¾ cup gluten-free flour baking mix*

Step by Step:

  1. Combine strawberries and sugar and let stand at room temperature for 30 minutes.
  2. In medium-size bowl, whisk together first six ingredients until well-combined. Add gluten-free flour mix and whisk to combine.
  3. Heat an 8-inch nonstick skillet or crepe pan over medium heat. Add about ¼ cup of batter and swirl to coat pan. Cook until it just starts to brown, about 45 seconds. Flip and cook 10 seconds and transfer to a serving plate.
  4. Spoon ½ cup of strawberries on half of the crepe and fold to form a semicircle. Drizzle juice from strawberries over the crepe and serve.
Advertisement
Advertisement