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Almond berry breakfast crepes are flavored with a hint of almond and topped with homemade almond whip and fresh Summer berries.

Gluten Free Breakfast Crepes

Gluten free breakfast crepes are flavored with a hint of almond and topped with homemade whip and fresh Summer berries.
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Course Breakfast, Dessert
Cuisine American, French

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).

Notes

Gluten-free: This recipe can be prepared gluten-free by substituting the flour for a 1-to-1 gluten-free flour. My favorite is Bob's Redmill 1-to-1 Gluten Free Baking Flour. You'll likely need to add an extra 1/4 cup milk to the batter in order to thin is out.
Keyword gluten free crepes
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