Gluten Free Crepes With Sauteed Apples

Crepes 3

When our friend Olga suddenly went gluten-free AND refined sugar-free on us, for the reasons I’m not in liberty to discuss here, I thought that dessert time at our regularly scheduled Saturday night dinners will never be the same. And after witnessing a depressing sight of her picking at wilted strawberries, while our men hoovered up some freshly baked goods with no false modesty, I though to myself “challenge accepted”, and went on a quest of finding some simple, but delicious gluten-free sugar-free dessert recipes.
Since then, I had a chance to experiment with a quite few GF desert recipes and I have to admit that I’m pretty intrigued by this whole new world of alternative cooking. I’m really enjoying it too.

These crepes are undoubtedly one of my favorite recipes out of all GF desserts I have attempted to make so far. It took some trial and error to come up with the right consistency and flavor balance, but I was able to achieve a recipe that, in my opinion, makes a perfect GF crepe. Quinoa and almond flours give it a very peculiar nutty taste, which is kinda addicting. And despite the fact that I do not have any dietary restriction, I don’t think I’m going back to traditional crepe recipe ever again.

This recipe makes 10-12 crepes, using a 9″ pan and an ice cream scoop



for crepes:
  • 3 eggs
  • 3 tablespoons honey or agave syrup
  • 1 cup milk 
  • 3 tablespoons butter, melted
  • 1/3 cup quinoa flour
  • 1/3 cup almond flour
  • 1/3 cup gluten free all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract (optional)
  • 1/2 cup seltzer water
  • Plus some butter for coating the pan
for sautéed apples:
  • 1 tablespoon of butter
  • 3 apples, peeled, cored and chopped
  • 3 tablespoons honey or agave syrup
  • 1/4 teaspoon cinnamon
  • 1 tablespoon fresh mint, finely chopped
  • 1 tablespoon lemon juice
for crepes:

  1. In a blender, crack eggs and pulse for about 7 seconds. 
  2. Add the remaining ingredients, except for the seltzer water, and pulse for another 10-12 seconds. 
  3. Transfer the batter from blender to a bowl and refrigerate for about 30 minutes. This will help the air bubbles to settle and the crepes will less likely to tear during baking.
  4. After 30 minutes, take the batter out of the fridge and fold in seltzer water, while stirring the batter very gently.
  5. Heat your nonstick pan over medium heat and coat with butter.
  6. Using a gravy ladle or and ice cream scoop pour the batter in the center of the pan and quickly swirl around to spread the batter evenly.
  7. Cook for about 20 seconds, or until the edge starts to brown slightly.
  8. Run the spatula around the edge of crepe helping the edge to lift slightly and flip the crepe with your fingers.
  9. Cook the other side for 7-10 second, then transfer the crepe to a plate. 
  10. Repeat steps 6-9 until all batter is gone. At some point, the pan might need to be recoated with butter, if you feel that crepes are starting to stick when flipping.

Crepes Process Collage

for sautéed apples:
  1. Heat a nonstick pan over a medium-high heat and melt the butter.
  2. Add apples and honey and cook for 2-3 minutes stirring occasionally. 
  3. Add cinnamon and cook for another few minutes until apples begin to soften.
  4. Fold in mint, sprinkle with lemon juice. Stir well to combine and remove from heat.

Apples Collage

Serve apples over crepes with additional agave syrup on the side.


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