Berry Crepes

Name: Berry Crepes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: France
Ingredients: 150 g of rice flour; 2 eggs; 250 ml of almond milk; 1 tbsp of olive oil; a pinch of salt; 35 g of strawberries; 35 g of raspberries; 35 g of blueberries; maple syrup

No reviews yet

These light gluten-free crepes are made with rice or corn flour. 🍓 They are served with fresh berries and maple syrup.

Total time: 30 min
Prep: 15 min
Cook: 15 min
Rest: 30 min
Difficulty: Easy
Per person: €2.00

By the CookinBreak team

Instructions

Tap a number to check off the step, and a time to start a timer.

In a bowl, mix the rice flour and salt. Add the eggs and olive oil, then slowly stir in the almond milk, whisking to make a smooth batter. Let the batter rest for about .

Come back to this recipe anytime

With your free account: your saved recipes, shopping lists in 1 click and allergy alerts.

Continue with Google

With my email I already have an account

Meanwhile, prepare the berries by gently rinsing and draining them.

Lightly heat the nonstick skillet over medium heat. Pour a ladleful of crepe batter into the skillet and spread it by tilting the pan to cover the whole surface. Cook for about , until the bottom is golden. Flip the crepe and cook the other side for another .

Repeat with the rest of the crepe batter.

Fill the crepes with the berries and drizzle with maple syrup if you like.

Fold the crepes in quarters and serve immediately.

A recipe worth making again?

Save it to your recipe box and find it on all your devices. It's free.

Continue with Google

With my email I already have an account

Nutrition facts

per serving · estimate

320kcal

Protein8 g10%
Carbs52 g67%
Fat8 g23%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For even more indulgent crepes, you can add a touch of vanilla to your batter. Use a fresh vanilla bean that you have split and scraped, or opt for vanilla extract. It adds an exquisite, subtle flavor to your berry crepes and will delight your taste buds first thing in the morning! 🌟🍦

Freezing : Can you freeze this recipe?

Yes

Cooked crepes: very well, up to 2-3 months, separated by parchment paper in freezer bags.

Storage : How long does it keep?

Cooked crepes: 2-3 days at most in the fridge in an airtight container, separated by parchment paper. Batter: 24 hours at most in the fridge.

Making ahead : Can you make it the day before?

Yes

Crepe batter made the day before: 24 hours at most in the fridge, whisk before using.

Reheating : How do you reheat it?

Oven (5-7 min at 150°C), microwave (30-60s/crepe), or skillet (a few seconds per side over low heat).

Variations

Replace the almond milk with coconut or soy milk.
Use corn flour instead of rice flour for yellower crepes.
Fill the crepes with compote, banana or melted chocolate instead of berries.

Mistakes to avoid

Not letting the batter rest: rice flour needs to hydrate so the batter is smooth and the crepes don't tear. Stick to the 30-minute rest.
Pouring in too much batter: the crepe is thick and hard to flip. One ladleful is enough, spread by tilting the pan.
Flipping the crepe too early: without gluten, it is fragile. Wait until the edges pull away from the pan.

Frequently asked questions

Which flour should you use for gluten-free crepes?

Rice flour, used here, makes thin, light crepes. Corn flour works too and turns the batter yellow. Check the package to make sure the flour is certified gluten-free.

Can you replace the almond milk?

Yes, coconut, soy or rice milk work very well, in the same amount. Cow's milk also works if you aren't aiming for a dairy-free version. The taste changes slightly depending on the milk you choose.

How do you flip a gluten-free crepe easily?

Heat the nonstick skillet well, spread a ladleful of batter in a thin layer and wait until the edges lift. Slide a thin spatula under the crepe and flip it in one confident motion.

Can you use frozen berries?

Yes, thaw them ahead of time and drain them well so the juice doesn't make the crepes soggy. You can also warm them gently in a skillet for a few minutes to make a sauce that coats the crepe.