Gluten-Free Crepes with Strawberries and Mascarpone

Name: Gluten-Free Crepes with Strawberries and Mascarpone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup gluten-free all-purpose flour; 1/4 teaspoon salt; 3/4 cup skim milk or almond milk; 1/2 cup water; 2 extra large eggs; 2 tablespoons melted butter or coconut oil; 4 cups strawberries, stems removed and quartered; 1/4 cup granulated sugar; 1 tablespoon freshly squeezed lemon juice; 3/4 cup mascarpone

Servings: persons

1
In a blender, combine the flour, salt, milk, water, eggs, and 1 tablespoon of the melted butter.
2
Pulse for 10 seconds until smooth.
3
Cover and place the crepe batter in the refrigerator to let rest for 20 minutes.
4
Preheat the oven to 350.
5
Heat a 10-inch nonstick pan and lightly brush it with some of the remaining butter.
6
For each crepe, add 1/4 cup of the batter to the pan and quickly swirl to spread evenly.
7
Cook over moderate heat until the underside is speckled and lightly golden, about 30 seconds to 1 minute.
8
Flip the crepe and cook for 30 seconds to 1 minute longer.
9
Transfer to a baking sheet; repeat with the remaining batter to make 10 crepes, brushing the pan with butter as needed.
10
Fold the crepes into quarters and arrange on the sheet tray and bake until hot, about 4 minutes.
11
Place the crepes on plates or a large serving platter.
12
Spoon the mascarpone over the top, pour over the strawberries, and serve right away.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup gluten-free all-purpose flour, 1/4 teaspoon salt, 3/4 cup skim milk or almond milk, 1/2 cup water, and more.

Yes, Gluten-Free Crepes with Strawberries and Mascarpone falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!