Gluten Free Strawberry Crepes with Whipped Cream

Total time1 hr 5 min

Prep time15 min

Cook time20 min

Gluten Free Strawberry Crepes with Whipped Cream

Sweet, juicy strawberries get macerated in sugar and a splash of lemon juice until they release their own glossy syrup — the kind of simple trick that makes a filling taste like far more work than it is. Thin, delicate crepe rounds get folded around that fruit into neat triangles or rolled into cylinders, then topped with more berries and their juices. A billowy cloud of vanilla-scented whipped cream finishes each plate, adding a cool, airy contrast to the warm crepes and bright fruit. The batter rests in the fridge until it's pourable and silky, which is exactly what gives these crepes their lacy edges and tender, pliable texture once they hit the pan. It's an elegant brunch centerpiece that comes together with a blender and a hot skillet, and it's a great choice for a gluten free table without sacrificing any of the delicate, buttery-tasting crepe experience.

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Ingredients

4 servings

For the crepe batter

1 cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 large eggs
1 ¼ cups whole milk
2 tbsp unsalted butter, melted and cooled, plus more for the pan
1 tbsp granulated sugar
½ tsp vanilla extract
¼ tsp salt

For the strawberry filling

1 lb fresh strawberries, hulled and sliced
2 tbsp granulated sugar
1 tsp fresh lemon juice

For the whipped cream

1 cup heavy cream, cold
2 tbsp powdered sugar
½ tsp vanilla extract

Instructions

1
Combine the flour, eggs, milk, 2 tbsp melted butter, 1 tbsp granulated sugar, 1/2 tsp vanilla extract, and salt in a blender. Blend on medium speed until completely smooth, about 30 seconds. Transfer the batter to a bowl, cover, and refrigerate for at least 30 minutes, until the batter is thin and pourable — closer in consistency to heavy cream than to pancake batter.
2
While the batter rests, combine the sliced strawberries, 2 tbsp granulated sugar, and lemon juice in a medium bowl. Stir to coat, then set aside at room temperature for 20–30 minutes, until the berries have released their juices and the sugar has dissolved.

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