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.