Nothing beats a good Sunday morning sweet treat. Summertime is soon approaching,… which means fresh berries. That’s right! Fresh strawberries and blueberries are back in season!! Crêpes are the perfect duo and don’t forget the fresh whipped cream to top!
Crepes
Gluten Free Crepes with Fresh Berries and Cream
Servings: 4 People
Ingredients
Crepe Batter
- 1 cup Gluten free pancake mix Bob's Red Mill
- 1 ½ cup Milk I used 2%
- 1 Eggg
- 1 tsp vanila
Whipped Cream
- 1 pint Heavy Cream or Whipping Cream
- ⅓ cup Powdered sugar
- 1 tsp vanila
Toppings
- Berries ( Strawberries, Blackberries, Raspberries, Blueberries)
- Cinnamon
- Brown sugar
- Sprinkles
Instructions
Batter
- In a mixing bowel add ingredients together and whisk until there are no lumps. Once mixer is smooth place in the fridge for 1 hours.Once the batter is chilled, heat up a frying pan on the stove to med-low heat. Spray pan with cooking spray. Pour a thin layer of batter into the pan. Flip when you see bubbles form. Each side should be golden brown. Repeat this step until all the batter is gone.
Whipped Cream
- While the batter mixer is chilling, you can prepare the whipped cream. In a mixing stand or mixing bowel combine ingredients. Mix on med speed until you see stiff peaks. Once the cream has turned into whipped cream transfer into a bowel and place in fridge while you make the crepes.
- I prefer using a mixing stand for homemade whipped cream. I find the cream comes out the best and there is less chance of the mixer turning into butter. No worries if you are using a hand mixer just go slow and keep a close on it.
Assemble
- Once the crepes are made. Place on a plate fill with fruit and top with the fresh cream. If you prefer to be adventurous you can add other topping to your liking. Above is a list of a few toppings I like to add to mine.
