PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
These grain and gluten free crepes are filled with sweet apricot preserves and are the perfect easy, but still special breakfast for Mother’s Day or any brunch occasion.
This crepe batter is easy to whip up by hand in just one bowl, and the apricot preserves provide the ideal balance of sweet and tart flavors for the filling. I like to serve them with a sprinkling of powdered sugar, a dollop of whipped cream, and fresh berries, but the crepes and preserves are also great on their own! This is a great recipe to make for a Mother’s Day breakfast in bed or any other special occasion.
Bonne Maman preserves are my go-to for filling these crepes and any other time I need fruit preserves–they’re great for adding a hint of sweetness to savory recipes, too! All of Bonne Maman’s products are made with wholesome pantry ingredients and homestyle recipes that have stood the test of time. Their apricot preserves pack even more of a flavor punch than fresh apricots, thanks in part to the brown sugar and lemon juice that are added to the recipe. They’re also gluten free and Non-GMO Project verified. And right now, you can enter Bonne Maman’s sweepstakes to win a 12-piece Le Creuset cookware set, free preserves, and more! 
It is beyond easy to make these crepes. Just blitz cassava flour, eggs, almond milk, and water with a touch of sugar, melted ghee, vanilla, and salt. I use my immersion blender, but you could also use a regular blender. Next, heat a little ghee or butter in a skillet and fry each crepe for about 3 minutes, tops. You can keep the finished crepes hot in a low oven if you like, but they’re just as irresistible warm. Once the crepes are ready, spread on a thick layer of golden apricot preserves and fold them in quarters (or roll them up!). Garnish with whipped cream, fresh fruit, and a dusting of powdered sugar. Finally, bring them to Mom in bed! I guarantee these will brighten her morning and get Mother’s Day off to a relaxed and delicious start.
P.S. Don’t forget to enter Bonne Maman’s sweepstakes, click the image below!
For another recipe idea, check out these strawberry muffins.
Click here for the written recipe.
Apricot-Filled Gluten Free Crepes
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Gluten-Free
Description
Gluten-free crepes filled with sweet apricot preserves. A delightful and special breakfast for Mothers Day or any occasion.
Ingredients
- 1 cups (237 ml) cassava flour
- 2 eggs
- 1/2 cups (118 ml) almond milk
- 1/2 cups (118 ml) water
- 1/4 teaspoon sea salt
- 2 teaspoons raw sugar
- 2 tablespoons ghee
- 1/2 teaspoon vanilla
- 1/2 cups (118 ml) Bonne Maman Apricot Preserves
- Powdered sugar
- Whipped cream
- Fresh Fruit
Instructions
- Blend all crepe ingredients until smooth.
- Heat a large skillet or crepe pan over medium heat. Add enough ghee to coat the pan thinly.
- Add a scant 1/4 cup of batter to the hot pan and tilt to spread evenly.
- Cook for two minutes, or until light golden brown on the bottom. Flip and cook for 1-2 minutes on the other side.
- Repeat with remaining batter.
- Spread each crepe with a tablespoon of apricot preserves and fold into quarters or roll.
- Dust with powdered sugar and serve with whipped cream and fresh fruit.
Notes
- For thinner crepes, use slightly more water or almond milk in the batter.
- If Bonne Maman preserves aren’t available, use another high-quality apricot jam or preserves.
- Store leftover crepes in the refrigerator, layered with parchment paper, for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 crepe
- Calories: 250
- Sugar: 15
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 50
Frequently Asked Questions
Can I use a different type of flour instead of cassava flour for the crepes?
While cassava flour is recommended for a gluten-free option, you could try using almond flour, but the texture and consistency of the crepes may vary.
What can I substitute for almond milk in this recipe?
You can use any other non-dairy milk, such as coconut milk or oat milk, but keep in mind that the flavor profile of the crepes may change slightly.
How do I prevent the crepes from sticking to the pan while cooking?
Make sure to use a non-stick skillet and lightly grease it with oil or butter before adding the crepe batter to ensure they cook evenly and don’t stick.
My wife’s grandmother passed away last year and we have a couple jars of her apricot jam and we haven’t used it yet. I think this is the PERFECT opportunity to try it out for a little family breakfast this weekend. Bookmarked :)
Thank you!