Hey, crepe lovers! Get ready to whip up some mouthwatering Gluten-Free French Crepes with Berry Compote that are super easy and oh-so-delicious!
These delicate crepes are gluten-free, thanks to almond flour, making them perfect for everyone, including those with dietary restrictions. Plus, you can customize the filling to fit your taste—think whipped cream, chocolate spread, or even savory options!
In no time, you’ll learn how to make crepes that are light, fluffy, and filled with the sweet, tangy goodness of berry compote. Whether you’re hosting brunch or just treating yourself to a special breakfast, these crepes are a winning choice. Trust me, they’ll become a regular in your meal rotation!
Serving and Pairing Suggestions:
Serve these delicious crepes warm, drizzled with sweet berry compote and a light dusting of powdered sugar. For an extra kick, a dollop of whipped cream complements them perfectly. Try Homemade Chokecherry (Aronia) Syrup as a substitution of berry compote.
Pair your crepes with a refreshing Watermelon Sangria for a delightful brunch. Feeling adventurous? If you want to keep the vibes fresh, a glass of Turmeric Latte or Refreshing Homemade Lemonade would also work wonders!
Tips and Notes:
- Flour Swap: If you’re not a fan of almond flour, you can use a gluten-free all-purpose flour blend.
- Berry Choice: Feel free to mix your favorite berries—blueberries, raspberries, or even strawberries work great in the compote!
- Storage Tip: Store leftover crepes in an airtight container in the fridge for up to 3 days. They’re perfect for quick breakfasts or snacks!
- Heat Control: When cooking the crepes, keep the heat medium-low to prevent burning and ensure even cooking.
Let’s get flipping! You won’t want to miss out on making these scrumptious crepes at home. Check out the full recipe on the blog and bring some French flair to your kitchen!
Gluten-Free French Crepes with Berry Compote
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Non-stick skillet
- 1 Spatula
Ingredients
- 1 cup gluten-free all-purpose flour - make sure it contains xanthan gum
- 2 large eggs - room temperature
- 1 cup milk - any type you prefer
- 2 tablespoons melted butter - plus extra for cooking
- 1 tablespoon sugar - optional, for sweetness
- 1 cup mixed berries - fresh or frozen
- 2 tablespoons honey - or maple syrup, for sweetness
Instructions
- In a mixing bowl, whisk together the gluten-free flour, eggs, milk, melted butter, and sugar until smooth. Let the batter rest for 10 minutes.
- Heat a non-stick skillet over medium heat and brush with a little melted butter.
- Pour about 1/4 cup of the batter into the skillet, swirling the pan to coat the bottom evenly. Cook for about 1-2 minutes until the edges start to lift, then flip and cook for another minute.
- Transfer the crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.
- In a saucepan over medium heat, combine the mixed berries and honey. Cook until the berries start to break down and form a compote, about 5 minutes.
- Serve the warm crepes topped with the berry compote.