Drool Worthy Gluten Free Crêpes
Recipe type: Breakfast Dessert
Cuisine: French
Serves: 6
  • Crêpes
  • ¾ cup Bob’s Red Mill Gluten Free Flour
  • 1 tablespoon Coconut Sugar
  • ¼ teaspoon Baking Powder
  • ¼ teaspoon Sea Salt
  • 1 cup Milk (plus more to thin as needed)
  • 2 Eggs
  • 2 tablespoons Oil (plus more for frying)
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  • Whipped Cream
  • 1 ¾ cup Whipped Cream
  • 2 teaspoons Vanilla Powder
  • 2 tablespoons Coconut Sugar
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  • Maple Pecan Caramel Sauce
  • ¼ cup Butter
  • ½ cup Coconut Sugar
  • 2 tablespoon Maple Syrup
  • 2 shakes of Sea Salt
  • ½ cup Pecans pieces
  • ¼ cup Heavy Cream
  1. Crêpes Directions: Prepare the crêpe batter by blending together all the ingredients in a blender. Cook the crêpes in a thick greased sauce pan set over medium–low heat using about ¼ - ½ cup of batter per crêpe. When pouring batter pick up the pan and use circular motions to spread the batter around.
  2. Whipped Cream Directions: Combine all ingredients in a large bowl. Beat until soft peaks form. Give it a taste and make sure it is thick and smooth. If not, beat a little longer. Do not overbeat or it will taste and feel buttery.
  3. Maple Pecan Caramel Directions: Combine first four ingredients in a medium pan, stirring constantly with heat turned on medium. Add pecans and keep stirring (it will bubble quite a bit) until the mixture thickens. Turn off heat. Stir in cream and mix well.
  4. To Assemble: Lay a crepe out and fill in with whipped cream and drizzle caramel sauce, in side. Roll up and top with whipped cream and douse with caramel sauce. Serve immediately.
Recipe by Oregon Photographer| Kelby Maria Photography at https://kelbymaria.com/gluten-free-crepes-recipe/