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 CrepesBecky Winkler
For the grain-free crepes:
- 1 cup cassava flour sifted
- 2 eggs
- ½ cup almond milk
- ½ cup water
- ¼ teaspoon sea salt
- 2 teaspoons raw sugar
- 2 tablespoons ghee melted, plus more for cooking
- ½ teaspoon vanilla
- ½ cup Bonne Maman Apricot Preserves
- Powdered sugar
- Whipped cream
- Fresh Fruit
- Blend all the crepe ingredients with an immersion or regular blender until smooth.
- Heat a large skillet or crepe pan over medium heat and add just enough ghee to coat the pan with a very thin layer. When the pan is hot, add a scant ? cup of batter and quickly tilt the pan to help the crepe form an even surface. Cook for two minutes, or until light golden brown on the bottom, then carefully flip with a spatula and cook for 1-2 minutes on the second side. Repeat with the 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.
Becky Winkler is an enthusiastic eater who shares paleo and gluten-free recipes on her blog, A Calculated Whisk. She enjoys chopping chocolate, salting dessert, searing short ribs, and taking pictures. In her other life, she's a grad student in Boston.