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Gluten-free Strawberry Cream Crepes

For breakfast this morning, I wanted something different and yummy. Being 33 weeks pregnant and having a baby squishing my stomach down to about the size of a waterchestnut, I definitely took advantage of this actual desire for food :-) We had bought fresh strawberries and cream the other day, so I decided to make crepes – in my mind, high-protein, low-carb pancakes!

Gluten-Free Strawberry Cream Crepes

Yield: 5-6 Ingredients:Crepes

  • 5 eggs1/4 -1/2 cup gluten free flour (I used a blend because it’s what I had, but you could also use rice, sorghum, buckwheat if you don’t mind the strong flavor – I’ll have to try later with almond and coconut flour for a grain-free version)

  • 2 Tablespoons organic whole milk

  • 1 Tablespoon melted butter, cooled (plus more for greasing pan)

  • 1 Tablespoon maple syrup

  • 1 teaspoon vanilla extract

  • 1 drop liquid stevia

  • Filling:

  • 1 1/2 cups heavy cream

  • 1/2 teaspoon vanilla extract

  • drizzle maple syrup

  • 1 quart fresh strawberries, de-leaved (is that the term?) and sliced thin


  1. Heat a medium cast iron skillet over medium-low heat.In a medium bowl, whisk together wet ingredients to combine.

  2. Slowly sprinkle in flour while whisking. The batter only needs to look like slightly thick omelet mix, so you won’t need a whole lot of flour.

  3. Throw some butter in the skillet and listen to it sizzle happily; spread well.Pour crepe batter into skillet, just enough to cover the pan by tilting it around (careful – that handle is hot!)

  4. Allow to cook for about 1 minute, until it is solid. Carefully slide a spatula underneath the crepe, and flip quickly (no worries if you don’t quite have this skill down yet – they taste just as yummy even if they are a pile of crepe pieces with filling piled on top, rather than picture-perfect rolls of egg batter, strawberries, and fresh whipped cream ;-) ). Cook for another 30 seconds.

  5. Repeat with remainder of batter. While crepes are cooling (because as I found, fresh whipped cream is just not quite as exciting when your hot crepe melts it into a puddle…), whip together heavy cream, vanilla, and maple syrup. If you are ghetto fab (or just refuse to buy things, especially kitchen items, made in China and you have yet to find a hand mixer made anywhere else) like me, you can throw the stuff into a high speed blender, such as a Vitamix, and turn it on full blast until it whips!

  6. Divide strawberries and whipped cream among the crepes, roll (or pile, depending on your flipping skills), and enjoy!

Delish? Oh, yes! Let me know what you think! Also consider adding some lemon zest to the batter, and filling them with blueberries instead. :-) And now, if you’ll excuse me, I have to go take my chicken carcass and veggies out of the oven and get the stock brewing. Keep an eye out for no-bake “cookie” bites and Provolone Carmelized Onion Paninis!

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