Three Gluten-Free Crepe Recipes For Mother’s Day

If you’re looking for the perfect way to thank mom this year, letting her sleep in while you make her a decadent breakfast isn’t a bad way to do it. These gluten-free pancakes, nutty and healthy from buckwheat, thin and lacy and slightly crispy on the edges, are guaranteed to please.

There are a million different ways to enjoy pancakes. Perhaps the simplest and most elegant is with a little sugar and a squeeze of lemon. A drizzle of honey, a spoonful of yogurt or a drizzle of nut butter or jam are also notable favorites. To really make this feel decadent, I like to serve the pancakes with both a sweet and a savory option – a main course and a dessert, if you like. For the savory, I opted for the classic combination of spinach, mushrooms and Gruyère, folded into a small triangular package, just like you would find on the streets of Paris. Because the sweet, fresh strawberry and banana, drizzled with a decadent hot fudge sauce, is hard to beat.

Making the crepe batter the night before not only gives you one less thing to do in the morning, but it also makes making the crepe much easier by giving the batter a chance to set. Together with getting the temperature of the pan just right, this will ensure success when making crepes. But to make this delicious breakfast a real hit with mom, make sure you don’t forget to tidy up the kitchen and wash all the dishes when you’re done…

[[ recipeID=recipe-8lhuxrikz, title=Gluten-Free Buckwheat Crêpes ]]

Spinach, Mushrooms and Gruyere Crepe Filling

Enough filling for 8 pancakes

Ingredients:

• Butter or oil
• 2 cups mushrooms, sliced
• 1 cup grated Gruyère cheese
• 4 cups baby spinach
• salt and pepper

Instructions:

1. Fry the mushrooms in a little butter or oil until they are light brown and most of the moisture has been cooked out. Season with a pinch of salt and freshly ground pepper.
2. Heat a nonstick skillet or crepe pan over medium heat and brush lightly with butter or oil.
3. Place a cooked crepe in the pan and top one half of the crepe with ¼ cup mushrooms, 2 tablespoons cheese and ½ cup spinach, season with salt and pepper.
4. Fold the crepe in half to cover the filling, then fold it in half again to form a triangular parcel.
5. Cook for 2-3 minutes, then flip and cook for another minute on the other side, or until the cheese has melted.
6. Serve immediately, or place the pancakes on a baking sheet in a low oven to keep warm until ready to serve.

Banana, Strawberry and Hot Fudge Crepe Filling

Enough filling for 8 pancakes

Ingredients

• ½ cup (100 g) coconut cream (scooped from the top of a can of coconut milk)
• 2 oz (60 g) dark chocolate, chopped
• 2 tablespoons maple syrup
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla
• ¼ teaspoon sea salt
• 2 cups chopped fresh strawberries
• 2 bananas, sliced
• powdered sugar, optional

Instructions:

1. To make the chocolate sauce, place the coconut cream in a small saucepan over low heat.
2. Once the cream has mostly melted, add the remaining ingredients.
3. Stir constantly until the chocolate is melted and the mixture is smooth and silky. Remove from heat.
4. To assemble, lay a crepe flat on a plate. Place a row of sliced ​​strawberries and bananas along one edge, drizzle with a generous amount of hot fudge sauce, and roll up the crepe into a cigar-like package.
5. Serve with extra chocolate sauce, sprinkled with a layer of icing sugar.

Note: if you’re feeling extra decadent, a scoop of yogurt, whipped cream or even ice cream wouldn’t go amiss.

Writer Danielle Charles Davies has a BSc in Herbal Sciences from Bastyr University and completed the two-year clinical training program at the Vermont Center for Integrative Herbalism in Montpelier, VT. Her articles have appeared in Taproot, The Journal of the American Herbalist Guild, and Kindred Magazine, among others. She lives in Northern Michigan with her husband, two dogs and eight ducks. She blogs at www.bluemoonkitchen.com.

For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease, or to sell any product.

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