These grain and gluten free crepes are filled with sweet apricot preserves and are the perfect easy, but still special breakfast for Mother’s Day.
Makes 2-4 servings
For the grain-free crepes:
1 cup cassava flour, sifted
½ cup almond milk
½ cup water
¼ teaspoon sea salt
2 teaspoons raw sugar
2 tablespoons ghee, melted, plus more for cooking
½ teaspoon vanilla
½ cup Bonne Maman Apricot Preserves
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Blend all the crepe ingredients with an immersion or regular blender until smooth.
Heat a large skillet or crepe pan over medium heat and add just enough ghee to coat the pan with a very thin layer. When the pan is hot, add a cup of batter and quickly tilt the pan to help the crepe form an even surface. Cook for two minutes, or until light golden brown on the bottom, then carefully flip with a spatula and cook for 1-2 minutes on the second side. Repeat with the remaining batter.
Spread each crepe with a tablespoon of apricot preserves and fold into quarters or roll. Dust with powdered sugar and serve with whipped cream and fresh fruit.