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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