Description
Surprise Mom with a breakfast in bed, complete with soft and light, gluten free crepes filled with a blueberry and lemon ricotta filling.
Ingredients
Scale
Crepes
- 1/3 cup Oat Flour (I grind my own, but you can buy it already ground)
- 1/3 White Rice Flour
- 1 Tbsp Maple Syrup
- 1 Tbsp Arrowroot Powder (or cornstarch)
- 2 Eggs
- 2/3 Cup Milk
- *butter for pan
Ricotta Cream
- 1/2 Cup Ricotta (I prefer whole milk)
- 1 tbsp Fresh Lemon Juice
- 1–2 Tbsp Coconut Sugar (depending on your tastes)
- 1/4 cup whipping cream
Fillings/Toppings
- 1/4 Cup Wild Blueberry Preserves
- 1 Tbsp Fresh Lemon Rind
- 1 Cup Blueberries
- Powdered Sugar
Instructions
Crepes
- Mix all the ingredients, in order, in a bowl until there are no clumps.
- Evenly heat pan with just enough butter to cover the crepe pan surface
- Using a measuring cup or ladle, pour about 1/3 cup of batter into the pan
- Rotate crepe pan until there is a thin even layer of batter
- Cook on medium heat until the crepe easily releases onto spatula
- Flip
- Cook on the other side
Ricotta Cream
- In a blender, blend all the ingredients until smooth.
- *Can be prepared the night before and stored in the refrigerator
Assemble
- Spread Bonne Maman Wild Blueberry Preserves onto the crepe
- Add about 1/4 cup blueberries
- Add a ribbon of the ricotta cream
- Fold or roll as desired
- Top with grated lemon rind and a healthy layer of powdered sugar
- Add a spoonful of preserves on the side for dipping
- Bon Apetit!
- Category: Breakfast