• 3/4 c. Nu life Market's Gluten Free flour
  • 1/4 c. ground flax
  • 1/8 tsp. baking powder
  • 1/2 tsp. pink Himalayane sea salt
  • 2 eggs
  • 1 1/2 c. coconut milk
  • 1 tsp. vanilla
  • 2 tbsp. coconut oil
  • optional:
  • 2 tbsp. coconut sugar
  • Filling:
  • 1 1/2 c. berries
  • Sauce:
  • 1/4 c. berries
  • 2 tbsp. water
  • few dashes stevia
  • or 2 tbsp. honey
  • whipped cream/coconut
  • extra oil for pan

I have never made crêpes before until now!  I thought they seemed like a lot of work for a flimsy pancake but by the third drizzle into the pan I had a nice perfectly round, brown crêpe!  I am not sure where I got the idea they were a culinary challenge or a dismal excuse to call breakfast!

Let me tell you, these dainty things are a culinary must and honestly quite simple! I can not believe I have waited this long to experiment with a gluten-free version.  I was inspired by some new products I was asked to test out for Nu Life Market and Wondergrain.

I only changed a few minor details in Nu Life Market’s Crêpe recipe!  I used coconut oil instead of olive oil for the higher burning point, omitted the sugar and added ground flax seeds to add more nutritional value.

As I was making them the whole kitchen smelled so good my 11 year old homeschooler came out and asked if she could taste test “whatever” it was!  You can imagine she wanted a lesson in crêpe making at that very moment, which I happily obliged.

I love that this brand uses sorghum flour because it is naturally gluten-free, high in dietary fiber and has a neutral flavor making it a perfect candidate in baking.  It is important when eating gluten-free that we do not overdose on rice everything! We have seen patients eat too many rice products { crackers, bread, and pasta} and then have reactions like gaining weight and bloating which are most common.

I hope you enjoy this version of the delicious crêpe and I would love to know your favorite fillings! When I researched these french pancakes, they apparently come disguised with an array of flavors from banana to cheese!

 

BerryCrepes1

 

BerryCrepes2

 

BerryCrepes3

If time is of the essence. preparing the crepes ahead works great. Place them between wax paper and store them in a zip lock bag for up to 2 days.

5.0 from 1 reviews

Sorghum Berry Crepes {gluten, refined sugar & dairy free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 8-10

Ingredients
  • ¾ c. Nu life Market’s Gluten Free flour
  • ¼ c. ground flax
  • ⅛ tsp. baking powder
  • ½ tsp. pink Himalayane sea salt
  • 2 eggs
  • 1½ c. coconut milk
  • 1 tsp. vanilla
  • 2 tbsp. melted coconut oil
  • optional:
  • 2 tbsp. coconut sugar
  • Filling:
  • 1½ c. berries
  • Sauce:
  • ¼ c. berries
  • 2 tbsp. water
  • few dashes stevia
  • or 2 tbsp. honey
  • whipped cream/coconut
  • extra oil for pan

Instructions
  1. Blend all the dry ingredients in a mixer bowl.
  2. In a separate bowl mix wet ingredients together and if adding sugar blend it in.
  3. Slowly add wet ingredients to dry and mix well.
  4. In a small frying pan/skillet {8 inches rim to rim} on low-medium heat lightly oil pan with oil.
  5. Add ¼ cup of batter while swirling/tilting pan until bottom is covered in batter.
  6. Cook 1-2 minutes until edges look done and using a spatula loosen the edges of the crepe.
  7. Gently flip the crepe and cook that side for another minute or just until golden brown.
  8. While crepes are cooking wash and dry berries. Make sauce and whipped cream.
  9. You can make these ahead and store them between wax paper in the fridge.

Notes
The flour that I created these gluten-free crepes with is a blend of sorghum and tapioca from Nu Life Market but you can use any GF choices. The trick to making a crepe is you want the batter a thin consistency and the pan hot but not too hot. If it sizzles it is ok but if the coconut is burning and you see smoke the heating point is too hot. I prefer using coconut oil for cooking/baking with higher temperatures because of it’s stable heating point. Each stove top can be different so if you see slight smoke turn it down. I found that adding a little more coconut oil between each crepe made for an easier flip. If you notice the batter becoming too thick add a little more milk or water to keep it thin. The flax can thicken batter as it sits. Making these ahead worked well especially because I only had one small frying pan. They hold up well between wax paper in the fridge for a few days. Heating them up in the pan or toaster oven worked great but it only took a minute. Please use organic when you can.

With a Spoonful of Health,

Dawn-Signature1