Description
Gluten-free crepes filled with sweet apricot preserves. A delightful and special breakfast for Mothers Day or any occasion.
Ingredients
Units
Scale
- 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