Crepes with Ricotta Berry Sauce
 
Prep time
Total time
 
Made with our GFP Pancake and Waffle Mix, these Gluten-Free Crepes will actually ROLL! They can also be made ahead, stacked and refrigerated for up to 4 days. Light and fluffy. No one will believe they are gluten-free
Author:
Recipe type: Breakfast
Cuisine: American
Ingredients
  • Ingredients
  • Gluten-Free Prairie Pancake and Waffle Mix
  • Berry Sauce:
  • 1½ cups fresh or frozen blueberries, raspberries, strawberries, or a combination
  • 2 tablespoons honey
  • Ricotta / Honey Filling
  • 1 cup ricotta
  • 2 tablespoons honey
Instructions
  1. Heat crepe pan (or copper frying pan) to med-high (for approx. 5 min)
  2. In a small saucepan heat berries and honey. Stir and cover the pan and cook until softened - 3 minutes to 5 minutes..
  3. In a small bowl, whisk together the ricotta and honey. Set aside.
  4. Prepare Gluten-Free Prairie Pancake batter as directed on pouch.
  5. NOTE: Batter will be very thin.
  6. Add ¼ cup of batter to the center of the hot pan. Swirling it around immediately until the bottom is coated evenly.
  7. Cook until the edges of the crepe are lightly browned, 1 to 2 minutes.
  8. Flip and cook for about 30 seconds on second side.
  9. Transfer the crepe to a plate and keep warm. Repeat the process with the remaining batter. Crepes will stack without sticking.
  10. Roll crepes on plate, top with berry filling and sprinkle with powdered sugar.
  11. TIPS:
  12. ) Thin Batter. Should fall off a whisk (not stick like a thick pancake batter)
  13. ) Use a 10" copper pan. I love Gotham
  14. )) Heat pan on med-low for at least 20 min
  15. ) Wipe pan with bit of oil just before cooking & in between crepes
  16. Enjoy!
Recipe by Gluten-Free Prairie at https://www.glutenfreeprairie.com/gluten-free-prairie-crepes-with-blueberry-ricotta-sauce/