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RECIPE
12 INGREDIENTS11 STEPS30MIN

Raspberry Lemonade Gluten-Free Crepes

5.0
7 Ratings
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Joy Nemerson at SideChef

When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
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These sweet and simple crepes bring all the flavor of a bright summer day. If you’ve never made lemon curd before, it's like creamy sunshine in the jar. I kept the raspberries whole because to me, there is nothing as perfect as this little berry. Flip, fold and savor.
30MIN
Total Time

Joy Nemerson at SideChef

When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Crepes

1 3/4 cups
Gluten-Free All-Purpose Flour
1/4 tsp
3
Eggs , room temperature
2 Tbsp
first melted then cooled
2 1/2 cups
Milk , room temperature
as needed
Cooking Oil
for cooking the crepes

Lemon Curd

3
1 Tbsp of zest and 3/4 cup of juice
1/4 cup

For Serving

1 cup
up to 2 cups
to taste
Powdered Confectioners Sugar

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Nutrition Per Serving

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CALORIES
654
FAT
25.9 g
PROTEIN
17.2 g
CARBS
89.9 g

Author's Notes

If your batter seems too thick after it's been in the fridge, try adding more milk ¼ cup at a time until it reaches the right consistency. When making the lemon curd, if you want a very thick curd you can whisk more vigorously- technically this thicker consistency is called lemon cheese, as opposed to the slightly runnier lemon curd. To make these crepes a little sweeter you can add 1 tbsp of sugar to your batter.

Cooking Instructions

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Step 1
To a mixing bowl, add the Milk (2 1/2 cup), Egg (3), and Unsalted Butter (2 tablespoon). Whisk until a smooth batter forms.
Step 2
Sift the Gluten-Free All-Purpose Flour (1 3/4 cup) into the wet mixture. Add Kosher Salt (1/4 teaspoon) to the batter and combine until the batter is thick and no lumps remain. Cover and refrigerate until ready to cook.
Step 3
Zest and juice the Lemon (3). You'll need 1 Tbsp of zest and 3/4 cup juice.
Step 4
To prepare the lemon curd, mix the lemon juice and Large Egg (1) together in a cold pot. Once combined add in the Granulated Sugar (1/3 cup) and lemon zest, mix.
Step 5
Warm the mixture over medium heat while whisking constantly for 10 minutes until thickened. Whisking constantly prevents the egg from clumping.
Step 6
Remove the pot from the heat and add in the Butter (4 tablespoon), stirring until butter is melted and mixture is smooth and glossy. Allow to cool in an airtight container in the fridge.
Step 7
Heat a heavy-bottom skillet over medium heat until pan is warm. Brush the bottom of the pan with Cooking Oil (as needed). Ladle the batter right into the center of the pan and swirl to distribute the batter evenly. Cook until the edges are beginning to brown, 1 to 1 1/2 minutes.
Step 8
With a long spatula or offset flip the crepe over and cook until the other side is lightly golden brown, another 30 seconds.
Step 9
Once coked, slide the crepe out of the skillet onto a parchment-lined plate. Repeat with the remaining batter, stacking the finished crepes on top of one another.
Step 10
Spread Lemon Curd around the crepe and place Fresh Raspberries (1 cup). Fold the crepe in half and then in half again.
Step 11
Serve with a dusting of Powdered Confectioners Sugar (to taste). These would also be great with vanilla ice cream or whipped cream!

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Nutrition Per Serving
Calories
654
% Daily Value*
Fat
25.9 g
33%
Saturated Fat
14.5 g
72%
Trans Fat
0.0 g
--
Cholesterol
251.5 mg
84%
Carbohydrates
89.9 g
33%
Fiber
14.0 g
50%
Sugars
28.3 g
--
Protein
17.2 g
34%
Sodium
317.2 mg
14%
Vitamin D
0.7 µg
3%
Calcium
270.3 mg
21%
Iron
2.1 mg
12%
Potassium
189.8 mg
4%
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