Delicate crepes are flavored with a hint of almond and topped with homemade almond whip and fresh Summer berries. These gluten free breakfast crepes are sweetened with only a small amount of sugar in the whipped cream and the natural sweetness of perfectly ripe Summer berries to create a fresh and healthy breakfast treat.
Toppings
Crepes are fun because similar to pancakes, you can create an entirely different breakfast by adjusting the toppings and syrups. Here are a few of our favorite variations.
- Sliced or crushed almonds sprinkled on top for added protein and a little crunch.
- Chocolate syrup drizzled on top for added sweetness. Skip the blueberries and double the strawberries. Who doesn’t love the strawberry with chocolate combo?
- Fill the crepe with the whipped cream and strawberries, roll it like a burrito and top it with a little powdered sugar for a fun breakfast roll that doesn’t need to be eaten with a fork. To create breakfast sushi slice the rolled crepe into 1-inch pieces and serve with chop sticks and maple syrup as a dipping sauce to create a fun breakfast for the kids!
- If you prefer a hint of vanilla flavor instead of almond, swap the 1 1/2 teaspoon almond extract for 1 1/2 teaspoon vanilla extract.
Perfecting your crepe technique takes time.
Creating a perfectly thin crepe takes a little bit of practice. I pour the oil onto a 10-inch pan and use a basting brush to spread it around the bottom and sides of the pan. Heat it on medium for about a minute and pour 1/4 cup batter into the pan. Lift the pan from the stove and twirl it around a few times to ensure the batter evenly covers the bottom of the 10-inch pan. This technique spreads the batter to create a thin crepe.
Making crepes gluten free
Gluten-free options have come a long way since I eliminated gluten from my diet almost 15 years ago, but there are still a few of my favorite foods that are almost impossible to find without gluten. Crepes are one of them. To make these crepes gluten free, I’ve substituted the flour for a 1-to-1 gluten-free flour. My favorite is Bob’s Redmill 1-to-1 Gluten Free Baking Flour. Gluten-free flours tend to make a thicker batter so I add an additional 1/4 cup milk in order to create a thin crepe.
What’s in gluten free breakfast crepes
- 1 cup gluten free 1-to-1 flour
- 1/2 teaspoon salt
- 2 eggs, room temperature
- 1 ¼ cup milk, warm – I add a little extra milk when I use gluten free flour to thin the batter out.
- 3 tablespoons melted butter
- 1/4 cup water
- 1 1/2 teaspoon almond extract. 1/2 teaspoon for the batter and 1 teaspoon for the whipped cream – You can substitute this for vanilla extract if you prefer the flavor.
- 2 tablespoons oil
- Pint whipping cream
- 3 tablespoons powdered or granulated sugar. Add more, to taste, if you prefer a sweeter whipped cream.
- 1 ½ cup berries – Any combination will work in this recipe but my favorite is strawberries, blueberries and raspberries.
Directions
- Add the flour, salt, eggs, milk, melted butter, water and 1/2 teaspoon almond or vanilla extract to a mixing bowl and stir until combined. Let it sit for 20-30 minutes.
- Once the batter is ready, heat a 10-inch pan on medium heat and add 1 teaspoon of oil to the pan. Use a basting brush to the cover the bottom and sides of the pan with the oil.
- Add about 1/3 cup batter to the pan. Lift the pan from the stove and twirl it to ensure that the batter is covering the entire pan to form a round crepe. Once the batter has set, use a spatula to flip the crepe and cook the other side until slightly browned. Both sides of the crepe should be slightly browned.
- To prepare the whipped cream, use a handheld or standing mixer with a whisk attachment. Whip the cream with the sugar and 1 teaspoon almond or vanilla extract for about 4 minutes or until medium peaks form or basically until the whipped cream is the consistency you would want to top a dessert.
- Serve by folding the crepe and topping it with about 1/3 cup whipped cream and a handful of fresh berries.
- Garnish with sliced or crushed almonds (optional).
Looking for more tasty breakfast recipes?
Gluten Free Breakfast Crepes
Ingredients
- 1 cup flour To make this recipe gluten-free substitute the flour for a 1-to-1 gluten-free flour
- ½ teaspoon salt
- 2 eggs room temperature
- 1 cup milk warm
- 3 tablespoons melted butter
- ¼ cup water
- 1 ½ teaspoon almond extract or vanilla extract 1/2 teaspoon for the batter and 1 teaspoon for the whipped cream
- 2 tablespoons oil
- Pint whipping cream
- 3 tablespoons powdered or granulated sugar Add more to taste, if you prefer a sweeter whipped cream
- 1 cup strawberries chopped
- ½ cup blueberries or raspberries
Instructions
- Combine the flour, salt, eggs, milk, melted butter, water and 1/2 teaspoon almond extract in a mixing bowl and let it sit for 20-30 minutes.
- Once the batter is ready, heat a 10-inch pan on medium heat and add 1 teaspoon of oil to the pan. Use a basting brush to the cover the bottom of the pan with the oil.
- Add about 1/3 cup batter to the pan. Lift the pan from the stove and twirl it to ensure that the batter is covering the entire pan to form a round crepe. Once the batter has set, use a spatula to flip the crepe and cook the other side until slightly browned. Both sides of the crepe should be slightly browned.
- To prepare the whipped cream, use a handheld or standing mixer with a whisk attachment. Whip the cream with the sugar and 1 teaspoon almond extract for about 4 minutes or until medium peaks form (or basically until the whipped cream is the right consistency to top a dessert).
- Serve by folding the crepe and topping it with about 1/3 cup whipped cream and a handful of fresh berries.
- Garnish with sliced or crushed almonds (optional).
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