Gluten-Free French Crepes with Berry Compote
Enjoy these delicious gluten-free French crepes topped with a vibrant berry compote for a perfect brunch treat or dessert.
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.
Notes
For a different flavor, try adding a teaspoon of vanilla extract to the crepe batter.
The berry compote can be made with any mix of berries you prefer, such as strawberries, blueberries, or raspberries.
Keep leftovers covered in the fridge for up to three days. Reheat the crepes gently on a skillet.