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Gluten-Free Blueberry Lemon Ricotta Crepes

Gluten-Free Blueberry Lemon Ricotta Crepes

Ingredients

MAKES 6 crepes

FOR THE CREPES

1/3 cup oat flour (I grind my own, but you can buy it already ground)

1/3 white rice flour

1 tablespoon maple syrup

1 tablespoon arrowroot powder (or cornstarch)

2 eggs

2/3 cup milk

*butter for pan

FOR THE RICOTTA CREAM

1/2 cup ricotta (I prefer whole milk)

1 tbsp fresh lemon juice

1-2 tablespoons coconut sugar (depending on your tastes)

1/4 cup whipping cream

FILLING/TOPPINGS

1/4 cup Bonne Maman Wild Blueberry Preserves

1 tablespoon fresh lemon rind

1 cup blueberries

Powdered sugar

Directions

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

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

Recipe by / Author: Michaell Johnson

 

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