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a wedding photographer for joyful brides and a avid fashion lover
 Based in Portland, Oregon. Available for travel.

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THE JOURNAL

Drool Worthy Gluten Free Crêpes

This is a recipe I am so excited to share! If you try it, it will change your life dramatically....by like ten pounds!  Okay, maybe not that much, but once you take your first bite, it's pretty dangerous stuff! And all it takes is an hour.

Crêpes are actually one of my fondest childhood memories.  I can remember coming down to breakfast with mom at the stove. She would have at least three pans going, two with crêpes and one with her favorite apple filling. I'd sit down and she would serve me a mango crepe, with stewed apples seeping out the sides and whipped cream melting off the top.  Yes, I would polish off the whole thing.

Today I make my own recipe with more of a dessert-like touch (although it still passes for breakfast) and they are GLUTEN FREE Crêpes!!  Filled with homemade whipped cream and doused in a maple pecan sauce (similar to the original caramel sauce), it is sure to bring a round of “oooh”s when brought to the table, and murmurs of pleasure when being consumed.

It's an easy, yet impressive recipe and quick to make.  And while these crêpes are my personal favorite, mama's are close to my heart (and mouth, you'd better believe!).

 

Gluten Free French Crêpes

- ¾ cup Bob’s Red Mill Gluten Free Flour (if you're not GF feel free to use all purpose flour)

- 1 tablespoon Coconut Sugar

- ¼ teaspoon Baking Powder

- ¼ teaspoon Sea Salt

- 1 cup Milk (plus more to thin as needed)

- 2 tablespoons Oil (plus more for frying)

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.

 

Vanilla Whipped Cream

- 1 ¾  cup Whipped Cream

- 2 teaspoons Vanilla Powder (or Vanilla Extract)

- 2 tablespoons Coconut Sugar

Recipe 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.

 

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

Recipe 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.

 
Drool Worthy Gluten Free Crêpes
Author: 
Recipe type: Breakfast Dessert
Cuisine: French
Serves: 6
 
Ingredients
  • 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)
  • ______________________________________
  • Whipped Cream
  • 1 ¾ cup Whipped Cream
  • 2 teaspoons Vanilla Powder
  • 2 tablespoons Coconut Sugar
  • _______________________________________
  • 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
Instructions
  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.


Want to save it to Pinterest? Me too! Here's a version to save to your board ^^^

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THE JOURNAL

It's an easy treat to make and it can be served on its own with something warm to drink, or topped with creamy vanilla ice cream...or if you're like me, both!

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