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Hi everyone! Earlier today I posted a recipe for a sweet dessert crepeÂ (Brownie Crepes with Strawberry Wine Sauce)Â and a savory crepeÂ (Basil and Tomato Crepe with Feta)Â both of which are gluten free. Here’s a simple yet awesome fresh fruit crepe that goes perfect with any breakfast. I love the taste of strawberries and blueberries together, but feel free toÂ substitute with your favorites.
Be sure to go to this link to view my main ratio rally post, which contains a list of all the awesome crepe recipes our group created.Â
Â Prep Time:Â 10 minutes
Inactive Prep Time:Â 30 minutes
Bake Time: 1 -2 minutes per crepe
Serves:Â 4 crepes
50g egg (~1 large egg)
2 tsp vanilla
10g tapioca flour
15g potato starch
6-7 Strawberries, sliced
1/2 cup blueberries
1 1/2 Â tbsp sugar
In a small bowl, combine the berries and the sugar. Stir until the sugar evenly coats the berries. Set aside (and try to avoid eating it until you have no filling like I did!)
Whisk together the egg, milk, and vanilla until combined. Whisk in the flour and starch. Set aside for 30 minutes.
To make the crepes, heat a small saucepan over medium heat. Add about 1/2 tbsp of butter, and coat the inside of the pan. If there is any melted butter pooling in the pan, discard it before adding the batter, or else you’re first crepe will end up greasy (believe me).
Add a small amount of batter ( several tablespoons ) of the pan, and swirl the pan around to coat the bottom of the pan with the batter. Let cook for 45 seconds to 1 minutes. Flip the crepe, and cook for another 30 seconds.Â
Fill the crepe with the berry mixture, along with whipped cream if you desire.