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.
Total Time
30min
5.0
8 Ratings
Author: Joy Nemerson at SideChef
Servings:
4
Ingredients
Crepes
•
1 3/4
cups
Gluten-Free All-Purpose Flour
•
1/4
tsp
Kosher Salt
•
3
Eggland's Best Classic Eggs
, room temperature
•
2
Tbsp
Unsalted Butter
•
2 1/2
cups
Milk
, room temperature
•
as needed
Cooking Oil
Lemon Curd
•
1/3
cup
Granulated Sugar
•
1
Farmhouse Eggs® Large Brown Egg
•
3
Lemons
•
4
Tbsp
Butter
For Serving
•
1
cup
Fresh Raspberries
•
to taste
Powdered Confectioners Sugar
Cooking Instructions
1.
To a mixing bowl, add the Milk (2 1/2 cups), Eggland's Best Classic Eggs (3), and Unsalted Butter (2 Tbsp). Whisk until a smooth batter forms.
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.
3.
Zest and juice the Lemons (3). You'll need 1 Tbsp of zest and 3/4 cup juice.
4.
To prepare the lemon curd, mix the lemon juice and Farmhouse Eggs® Large Brown Egg (1) together in a cold pot. Once combined add in the Granulated Sugar (1/3 cup) and lemon zest, mix.
5.
Warm the mixture over medium heat while whisking constantly for 10 minutes until thickened. Whisking constantly prevents the egg from clumping.
6.
Remove the pot from the heat and add in the Butter (4 Tbsp), stirring until butter is melted and mixture is smooth and glossy. Allow to cool in an airtight container in the fridge.
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.
8.
With a long spatula or offset flip the crepe over and cook until the other side is lightly golden brown, another 30 seconds.
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.
10.
Spread Lemon Curd around the crepe and place Fresh Raspberries (1 cup). Fold the crepe in half and then in half again.
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!
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.
Nutrition Per Serving
CALORIES
649
FAT
25.8 g
PROTEIN
17.0 g
CARBS
88.5 g
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