PARTNER POST: We’ve teamed up with Bonne Maman to raise you primarily the simplest homemade breakfast and brunch recipes to state Mom you care this Mom’s Day and all spring prolonged.
These grain and gluten free crepes are filled with candy apricot preserves and are the final note straightforward, nonetheless restful particular breakfast for Mom’s Day or any brunch occasion.
This crepe batter is straightforward to whip up by hand in precisely one bowl, and the apricot preserves provide the final note steadiness of candy and tart flavors for the filling. I esteem to wait on them with a sprinkling of powdered sugar, a dollop of whipped cream, and current berries, nonetheless the crepes and preserves are also big on their very occupy! Here’s a gigantic recipe to originate for a Mom’s Day breakfast in mattress or any assorted particular occasion.
Bonne Maman preserves are my mosey-to for filling these crepes and any assorted time I need fruit preserves–they’re big for including a splash of sweetness to delicious recipes, too! All of Bonne Maman’s products are made with wholesome pantry substances and homestyle recipes that appreciate stood the test of time. Their apricot preserves pack principal extra of a taste punch than current apricots, thanks in phase to the brown sugar and lemon juice which would be added to the recipe. They’re also gluten free and Non-GMO Mission verified. And appropriate model now, you may maybe presumably enter Bonne Maman’s sweepstakes to ranking a 12-share Le Creuset cookware set, free preserves, and further!
It is beyond straightforward to originate these crepes. Upright blitz cassava flour, eggs, almond milk, and water with a contact of sugar, melted ghee, vanilla, and salt. I use my immersion blender, nonetheless you may maybe presumably presumably presumably also use a genuine blender. Next, warmth a minute bit ghee or butter in a skillet and fry each crepe for roughly 3 minutes, tops. That you may maybe deal with the done crepes sizzling in a low oven for those that esteem, nonetheless they’re correct as irresistible warmth. As soon as the crepes are ready, spread on a thick layer of golden apricot preserves and fold them in quarters (or roll them up!). Garnish with whipped cream, current fruit, and a dusting of powdered sugar. Lastly, raise them to Mom in mattress! I guarantee these will brighten her morning and acquire Mom’s Destroy day to a serene and delectable launch.
P.S. Don’t neglect to enter Bonne Maman’s sweepstakes, click the image below!
For every other recipe belief, are attempting these strawberry muffins.
Click here for the written recipe.
Description
These grain and gluten free crepes are filled with candy apricot preserves and are the final note straightforward, nonetheless restful particular breakfast for Mom’s Day.
For the grain-free crepes:
- 1 cup cassava flour (sifted)
- 2 eggs
- ½ cup almond milk
- ½ cup water
- ¼ teaspoon sea salt
- 2 teaspoons raw sugar
- 2 tablespoons ghee (melted, plus extra for cooking)
- ½ teaspoon vanilla
For serving:
- ½ cup Bonne Maman Apricot Preserves
- Powdered sugar
- Whipped cream
- Novel Fruit
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- Blend the total crepe substances with an immersion or genuine blender till silent.
- Warmth a gigantic skillet or crepe pan over medium warmth and add merely ample ghee to coat the pan with a extraordinarily skinny layer. When the pan is sizzling, add a scant ? cup of batter and like a flash tilt the pan to abet the crepe fabricate a honest surface. Cook for 2 minutes, or till gentle golden brown on the bottom, then in moderation flip with a spatula and cook dinner for 1-2 minutes on the 2nd side. Repeat with the final batter.
- Unfold each crepe with a tablespoon of apricot preserves and fold into quarters or roll. Mud with powdered sugar and wait on with whipped cream and current fruit.
- Prep Time: 10 minutes
- Cook Time: quarter-hour
- Category: Breakfast, Brunch
- Delicacies: French
Becky Winkler
Becky Winkler is an fervent eater who shares paleo and gluten-free recipes on her weblog, A Calculated Bolt. She enjoys chopping chocolate, salting dessert, searing rapid ribs, and taking photos. In her assorted lifestyles, she’s a grad pupil in Boston.
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