Crepes with Raspberry Compote

These Crepes with Raspberry Compote are gluten & dairy free!  These are wonderful for a special breakfast anytime!   Crepes are like thin pancakes or flap jacks.

The Crepes are made of Almond Milk and Tapioca starch.  I used organic eggs and organic products where available.  These would be good served with any fruit.  Blueberries or Strawberries would be another delicious choice.  Most fruits are available at the grocer year round.  So just use whatever happens to be available locally unless you happen to be a gardener, and put up your own fruit!

I love crepes and my favorite topping for them is lingonberry sauce! Oh my the tartness of the lingonberries with the sweetness of the crepe is just delightful!   Have you made crepes before that are allergy friendly?  How do you like to serve them?   I have never had savory crepes so that is a goal one day.  Now I just have figure out what type of topping would be good for a savory crepe.   Leave me some suggestions in the comments for a savory topping.

Below are photos of what is used and putting these crepes together.  Following the photos is the recipe.  Enjoy!

Recipe for Crepes with Raspberry Compote

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Crepe with Raspberry Compote Gluten & Dairy Free

Quick allergy friendly Crepe recipe

Prep Time20 minutes mins

Cook Time1 minute min

Course: Breakfast

Servings: 12 servings

Calories: 229kcal

Equipment

• non stick fry pan

Ingredients

For the Crepes

• 3/4 cup Almond Flour Blanched
• 1/2 cup Tapioca Starch
• 3 eggs large organic
• 1/4 cup maple syrup
• 2 Tbsp Coconut Oil melted
• 2 tsp Vanilla Extract
• 1 cup Almond Milk May Use Coconut Milk

For the Raspberry Compote

• 6 ounces Raspberries Fresh
• 1 Lemon large Use ZEST only
• 1/2 Lemon juice
• 1/2 cup maple syrup
• 1 Tbsp water

Instructions

For the Crepes

• In a blender combine the almond flour, tapioca flour, eggs, vanilla extract, maple syrup, melted coconut oil and almond milk.

  Blend on high for 30 to 45 seconds till everything is incorporated in a smooth batter.

  Let the batter rest for 10 minutes.

  Lightly grease a 8 inch pan with coconut oil on high heat.

  Lower the heat to medium and add about ¼ cup of batter. Swirl the pan to coat the base of the pan with a thin layer of the batter.Cook for about a minute.

  Gently shake the pan to loosen the sides.

  Flip the crepe to cook the other side.

  Cook the other side for about 30 to 40 seconds and then gently slide off the crepe into a plate.

  Repeat the process until all the batter is used up and you have a lovely stack of light and wispy crepes.

  Serve the warm crepes with cold raspberry compote and fresh berries.
  
  
  

For the Raspberry Compote

• In a small sauce pan, combine the raspberries, lemon zest and juice, maple syrup and water.

  Bring to a slow boil on medium high heat.

  Reduce the heat to medium and let it simmer for 15 minutes, stirring intermittently, or until the berries are disintegrated and the sauce thickens up.

  Let it cool to room temperature and use with warm crepes.

  Store any left over compote in a clean dry jar in the fridge for up to a week.

  Notes

  Arrowroot Powder is a good substitute for tapioca starch. But please do not use potato starch. The texture will be totally different.

  Make sure the crepes are cooked on a moderately high heat. And you need not grease your pan after each crepe. Seasoning the pan at the beginning is good enough for the entire batch.

  As you keep cooking, the crepes will take less and less time to cook. So you might not have to flip your crepes before a minute. Make sure the batter is set and not appears to be wet, before you flip it.
  
  
  

Nutrition

Calories: 229kcal | Carbohydrates: 22g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 226mg | Sodium: 116mg | Potassium: 151mg | Fiber: 2g | Sugar: 13g | Vitamin A: 333IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 1mg