Crepes with Ricotta Berry Sauce
Author: Gluten-Free Prairie
Recipe type: Breakfast
Cuisine: American
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
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
- Heat crepe pan (or copper frying pan) to med-high (for approx. 5 min)
- In a small saucepan heat berries and honey. Stir and cover the pan and cook until softened - 3 minutes to 5 minutes..
- In a small bowl, whisk together the ricotta and honey. Set aside.
- Prepare Gluten-Free Prairie Pancake batter as directed on pouch.
- NOTE: Batter will be very thin.
- Add ¼ cup of batter to the center of the hot pan. Swirling it around immediately until the bottom is coated evenly.
- Cook until the edges of the crepe are lightly browned, 1 to 2 minutes.
- Flip and cook for about 30 seconds on second side.
- Transfer the crepe to a plate and keep warm. Repeat the process with the remaining batter. Crepes will stack without sticking.
- Roll crepes on plate, top with berry filling and sprinkle with powdered sugar.
- TIPS:
- ) Thin Batter. Should fall off a whisk (not stick like a thick pancake batter)
- ) Use a 10" copper pan. I love Gotham
- )) Heat pan on med-low for at least 20 min
- ) Wipe pan with bit of oil just before cooking & in between crepes
- Enjoy!
