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Crepe with Raspberry Compote Gluten & Dairy Free

Quick allergy friendly Crepe recipe
Prep Time20 mins
Cook Time1 min
Course: Breakfast
Servings: 12 servings
Calories: 229kcal

Equipment

  • non stick fry pan

Ingredients

For the Crepes

  • 3/4 cup Almond Flour Blanched
  • 1/2 cup Tapioca Starch
  • 3 eggs large organic
  • 1/4 cup maple syrup
  • 2 Tbsp Coconut Oil melted
  • 2 tsp Vanilla Extract
  • 1 cup Almond Milk May Use Coconut Milk

For the Raspberry Compote

  • 6 ounces Raspberries Fresh
  • 1 Lemon large Use ZEST only
  • 1/2 Lemon juice
  • 1/2 cup maple syrup
  • 1 Tbsp water

Instructions

For the Crepes

  • In a blender combine the almond flour, tapioca flour, eggs, vanilla extract, maple syrup, melted coconut oil and almond milk.
    Blend on high for 30 to 45 seconds till everything is incorporated in a smooth batter.
    Let the batter rest for 10 minutes.
    Lightly grease a 8 inch pan with coconut oil on high heat.
    Lower the heat to medium and add about ΒΌ cup of batter. Swirl the pan to coat the base of the pan with a thin layer of the batter.Cook for about a minute.
    Gently shake the pan to loosen the sides.
    Flip the crepe to cook the other side.
    Cook the other side for about 30 to 40 seconds and then gently slide off the crepe into a plate.
    Repeat the process until all the batter is used up and you have a lovely stack of light and wispy crepes.
    Serve the warm crepes with cold raspberry compote and fresh berries.


For the Raspberry Compote

  • In a small sauce pan, combine the raspberries, lemon zest and juice, maple syrup and water.
    Bring to a slow boil on medium high heat.
    Reduce the heat to medium and let it simmer for 15 minutes, stirring intermittently, or until the berries are disintegrated and the sauce thickens up.
    Let it cool to room temperature and use with warm crepes.
    Store any left over compote in a clean dry jar in the fridge for up to a week.
    Notes
    Arrowroot Powder is a good substitute for tapioca starch. But please do not use potato starch. The texture will be totally different.
    Make sure the crepes are cooked on a moderately high heat. And you need not grease your pan after each crepe. Seasoning the pan at the beginning is good enough for the entire batch.
    As you keep cooking, the crepes will take less and less time to cook. So you might not have to flip your crepes before a minute. Make sure the batter is set and not appears to be wet, before you flip it.