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
Units
Scale
- 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