I made these crepes for a friend who cannot eat gluten and had not had a crepe in years. She cried. The batter is gluten-free flour, eggs, milk, water, salt, and melted butter, whisked until smooth and cooked in a lightly buttered pan. Filled with ricotta cheese mixed with lemon zest and a spoonful of blueberry preserves. Folded and dusted with powdered sugar.
The ricotta and lemon zest together taste like cheesecake filling. The blueberry preserves add sweetness and colour. The crepes themselves are thin and tender, and if you did not tell someone they were gluten-free, they would not know. We keep making these on repeat for brunch.
Tips for Making Gluten-Free Blueberry Lemon Crepes
Let the batter rest before cooking
Whisk everything together until smooth. Let the batter sit for ten minutes. This lets the gluten-free flour hydrate and produces a smoother crepe. 
The batter should be thin and pourable, like heavy cream. If it is too thick, add water a tablespoon at a time.
Cook on medium heat in a buttered pan
A quarter cup of batter per crepe. Tilt the pan to spread it into a thin, even circle.
Two minutes on the first side until the edges lift and the bottom is light brown. Flip carefully. The second side cooks in about a minute.
Gluten Free Blueberry Lemon Crepes
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Gluten-Free
Description
Surprise Mom with soft and light gluten-free crepes filled with a blueberry and lemon ricotta filling, perfect for a delightful breakfast in bed.
Ingredients
- 1 cup gluten-free flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 1 cup ricotta cheese
- 1/2 cup Bonne Maman Wild Blueberry Preserves
- Zest of 1 lemon
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, whisk together the gluten-free flour and salt.
- Add eggs, milk, and water, and whisk until smooth.
- Stir in melted butter until well combined.
- Heat a lightly buttered crepe pan over medium heat.
- Pour about 1/4 cup of batter onto the pan, tilting to spread evenly.
- Cook for 2 minutes or until the bottom is light brown, then flip and cook the other side.
- In a separate bowl, mix ricotta cheese with lemon zest.
- Fill each crepe with a spoonful of ricotta mixture and a dollop of blueberry preserves.
- Fold crepes and dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 250
- Sugar: 12
- Sodium: 220
- Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 8
Frequently Asked Questions
What gluten-free flour works best?
A cup-for-cup gluten-free flour blend. Brands like Bob’s Red Mill or King Arthur work well. Avoid single-grain flours like rice flour alone, which make brittle crepes.
Can I use a different filling?
Mascarpone, cream cheese, or Nutella all work. The ricotta-lemon combination is light and tangy. Heavier fillings make the thin crepes harder to fold.
Can I make the crepes ahead?
Yes. Stack cooked crepes with parchment paper between them. Store in the fridge for up to two days. Fill just before serving.
Celiac kid approved!
My daughter has celiac and these blueberry-lemon crepes were wonderful, her first crepe in years that came out delicate and pliable, she was over the moon!