Sublime sugar-free crepes–with homemade fruit topping–gluten-free option

This recipe is one I developed over the years and has become a family favorite. This can be made gluten-free and sugar-free. These French-inspired crepes are thin and perfect for rolling with sweet or savory toppings.

Mix together until smooth:

  • 3 cups all-purpose flour (or gluten-free 1:1 flour mix)
  • 1.5 cups lukewarm water
  • 12 large eggs
  • 1 teaspoon salt (or to taste)
  • 2 zests of lemon
  • 2 tablespoons of rum (optional)
  • 12 tablespoons of applesauce (can be substituted with 12 tablespoons of unsalted butter melted)
  • ADD MILK LAST: 3 cups milk (non-fat or milk of choice)

TIP: Mix in a food processor such as a kitchen aid for speed.

Pour into a pitcher/container with a lid or place wrap over the mixing bowl and put in the refrigerator for 2 hours. You can cook right away however the batter improves once the gluten in the flour has had a chance to relax and absorb the liquid. Refrigerate batter and use for up to two days. Stir before each use after it has been sitting. Tip: Make the night before. Perfect for the holidays.

COOKING:
Preheat a cast-iron crepe pan or 9-inch frying pan on medium until hot. Add coconut oil or butter to the pan and spread around to fully cover the pan with the oil to create a non-stick surface. Using a medium-sized ladle, pour enough batter to create a thin layer (2-3 millimeters thick) in the middle of the pan, then gently swirl the pan so the batter fully covers the bottom of the pan. Cook for approximately 1-2 minutes per side (heat and preference depending) until each side has a nice light golden brown on the surface.

TOPPING SUGGESTIONS:

    • Yogurt
    • Fresh lemon juice
    • Jam
    • Powdered Sugar IF sugar is desired. Honestly, these crepes are so good with the above toppings that sugar isn’t needed.

OPTIONAL HOMEMADE FRUIT TOPPING:
Sounds intimidating but you honestly can’t go wrong and it yields a HIGH reward of much enjoyment from the recipients:

      • 1 bag frozen fruit of choice
      • 1/2 lemon or to taste (this replaces the need for salt and provides the yin to the yang)
      • Sweetener of choice – add to taste (since palates vary, as do health considerations, this is best left to the discretion of the cook)

COOKING:
In a small pot, empty a medium to large bag of your favorite frozen fruit, lemon juice and sweetener (recommend blueberry, strawberry or raspberry. The fruit reduces way down so the more you start with the better). Bring to a boil then reduce heat and simmer. Stir often until thick and the fruit has reduced for about 35 minutes.

ADDING SWEETENERS: Sugar is important to add right from the start because it needs to cook to change the structure. If stevia add a tad at a time towards the end of the cooking. If honey, add slowly before adding any water towards the end of the cooking time. This will add liquid to the mixture.
The result will be the consistency of homemade jam. Add water, one teaspoon at a time, only if needed to reconstitute.
Allow to cool 5 minutes before serving. Place in bowl with spoon or pitcher for pouring.

SERVING:
Place the crepe flat on the plate. Squeeze fresh lemon in a line down the center of the cooked crepe then,

        • Sugar option: Lightly sprinkle with powdered sugar. Roll, squeeze a light layer of lemon juice on top and lightly powder with sugar again and serve.
        • Sugarless option: Drip a line of Strauss yogurt or other high-quality favorite down the center of the crepe. Spread a light layer of jam or Homemade Fruit Topping on one side or down the line in the middle and roll. Add a daube of fruit topping on top in the center for presentation and squeeze another light layer of lemon juice along the crepe log, and serve.
        • Fun option for entertaining: place all the items for filling on the table and let each person assemble and roll their own.

TIP: Have left over batter? Cook the remaining batter and store leftover crepes to heat and serve (in refrigerator or freezer) for a quick snack. Reheat with butter or coconut oil on the stove or put in the microwave for 20-40 seconds depending on your microwave. For freezing, separate each crepe with wax-paper, lay flat in large glass storage container or wrap in tinfoil. Remember to avoid storing your food in plastic.

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