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RECIPE
12 INGREDIENTS 11 STEPS 30min

Raspberry Lemonade Gluten-Free Crepes

5.0
8 Ratings
These sweet and simple Raspberry Lemonade Gluten-Free Crepes bring all the flavor of a bright summer day. A dash of creamy sunshine from the lemon curd and a touch of sweetness from fresh raspberries make them perfect for breakfast or dessert. These homemade Gluten-Free Crepes are as easy as a flip, a fold, and savor.
Raspberry Lemonade Gluten-Free Crepes Recipe | SideChef
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These sweet and simple Raspberry Lemonade Gluten-Free Crepes bring all the flavor of a bright summer day. A dash of creamy sunshine from the lemon curd and a touch of sweetness from fresh raspberries make them perfect for breakfast or dessert. These homemade Gluten-Free Crepes are as easy as a flip, a fold, and savor.
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!
https://www.sidechef.com
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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!
https://www.sidechef.com
30min
Total Time
$3.57
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Crepes

1 3/4 cups
Gluten-Free All-Purpose Flour
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 cups) , Eggs (3) , and Unsalted Butter (2 Tbsp) . Whisk until a smooth batter forms.
Step 2
Sift the Gluten-Free All-Purpose Flour (1 3/4 cups) into the wet mixture. Add Kosher Salt (1/4 tsp) 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 Lemons (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 (1/4 cup) , 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 these Raspberry Lemonade Gluten-Free Crepes 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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