Gluten-Free Strawberry Crepes

Servings: 6
Total Time: 30 min
Prep Time: 15 min | Cook Time: 15 min

Many people think crepes are difficult to make and only for special occasions. To the contrary, they’re easy to prepare and a great way to make any meal special. Try filling these crepes with sliced strawberries or bananas. Alternately, you can make them for dinner and fill them with a stew or leftover chicken.

Cooking tip: Anti-inflammatory fighting food: strawberries (vitamin C) *Note: For testing purposes only, we used Bob’s Red Mill Gluten Free All Purpose Baking Flour.

Nutrition Facts
Serving size: 2 crepes
Calories per serving: 221
Total Fat 9.7g 15%
Cholesterol 123mg 41%
Sodium 130mg 5%

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6 cups sliced strawberries
2 tablespoons sugar or honey
4 large eggs
1 cup unsweetened almond milk
2 tablespoons lite olive oil
1 teaspoon vanilla extract
1 tablespoon light brown sugar
⅛ teaspoon of salt
¾ cup gluten-free flour baking mix*

Step by Step:
Combine strawberries and sugar and let stand at room temperature for 30 minutes.
In medium-size bowl, whisk together first six ingredients until well-combined. Add gluten-free flour mix and whisk to combine.
Heat an 8-inch nonstick skillet or crepe pan over medium heat. Add about ¼ cup of batter and swirl to coat pan. Cook until it just starts to brown, about 45 seconds. Flip and cook 10 seconds and transfer to a serving plate.
Spoon ½ cup of strawberries on half of the crepe and fold to form a semicircle. Drizzle juice from strawberries over the crepe and serve.