Gluten-Free Ricotta Crepes with Blueberry Sauce Recipe
Updated Feb 15, 2021, Published Apr 14, 2019
This post contains affiliate links. Please see our disclosure policy.
Breakfast. It is an interesting meal. Most say it is the most important meal of the day. Literally it means to break your fast. Breakfast gives you the energy to tackle your day. Throughout the ages, breakfast has always been an important meal.
The English of Henry VIII’s days ate bread and ale to break their fast. The soldiers of the Roman Empire consumed watered down wine, bread and honey for their first meal of the day. Modern day brunchers have Eggs Benedict and Bloody Marys. Apparently, booze with breakfast has a long and honorable history.
Monday through Saturday I usually gulp down a fairly palatable greenish purple protein shake and rush headlong into my day. But Sundays I prefer a more luxurious, relaxed meal. For me, Sundays are a day of frothy cappuccinos, crispy bacon, and crepes – gluten free, of course.
My Gluten-Free Ricotta Crepes with Blueberry Sauce Recipe is one of my favorite Sunday morning meals. Start with quality eggs (I use Nature’s Yoke), some organic ricotta cheese and sour cream, fresh blueberries from the local produce stand (or frozen if need be), and soon you’ll have yourself a dish worthy of a relaxing Sunday morning. Oh yeah, and don’t forget the side of caffeine!
Gluten Free Ricotta Crepes with Blueberry Sauce Recipe
Ingredients
Crepes
- 2 large free range eggs
- 2 tablespoons water
- Pinch salt
Filling
- 1⅓ cup ricotta cheese,, part skim or full fat
- 2 tablespoons sour cream
- Zest of 1 lemon
- Pinch salt
Sauce
- 1 ½ cups blueberries,, frozen or fresh
- 3 tablespoons water
- 3 tablespoons agave syrup, (or you can use sugar – may need less)
- Juice of ½ a lemon
- Pinch salt
Instructions
For the crepes:
- Mix egg with water and salt with a fork until well mixed and uniform in consistency. You want to beat that egg white into submission but you don’t want the mixture to get too frothy.
- Heat a small skillet or crepe pan over medium heat until hot.
- Spray pan lightly with gluten free cooking spray then wipe with a paper towel so only a thin layer of cooking spray remains (or wipe pan with a small amount of olive oil or butter on a paper towel).
- Return the pan to the heat for about 5 seconds then ladle into the pan about 2 tablespoons (or enough to create a thin coating on the pan) of egg mixture. Rotate the pan to evenly distribute the egg mixture. Cook about 2 minutes or until the edges come away from the pan slightly and the bottom is browned. Carefully flip over (I find a large silicone spatula the best tool for this job) and cook about 1 more minute, then slide crepe out of pan onto a plate. Continue until all egg mixture is used. You can stack these just like you would pancakes.
For the filling:
- Mix ricotta cheese, sour cream, lemon zest and salt together until well blended.
For the sauce:
- Heat the blueberries with water, lemon juice, Agave syrup and salt until hot and syrupy.
To assemble:
- Put a sixth of the filling in each crepe, roll like a cigar, and top with blueberry syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Got room for one more at your breakfast table? ;-)
Carol, these look absolutely delightful…and so simple too! Your pictures are always so lovley and elegant.
I seriously need to make myself some crepes!!!!!!!! they look so yummy
Wow… do these look delicious or what! I made the pancakes over the weekend. A hit!
Ohhhhh! was the first thing I said when I saw that beautiful picture, then I had to wipe the drool off my keyboard.
I want to thank you for such wonderful recipes that are completely starch-free in addition to being gluten-free.
I can’t wait to try the pancakes and crepes, they sound delicious.
Also I want to send some more accolades your way regarding not only how wonderful all your recipes are but, just as importantly in my opinion, the fact that you write them in a way that we “non-chefs” can make them easily and correctly.
For example, I had never been able to make meringue. Almost 50 now, lots of cooking time under my belt, but never any success in that department. And how embarrassing when it basically consists of 2 or 3 ingredients! What’s the problem I kept asking myself??
Anyway, when I saw your recipe for meringue I thought Carol won’t steer me wrong, so I went for it. They came out perfectly! I am no longer a “meringue-failure” – thank you!!
You are cruel and killing me with all this great food!
Hello, first time landing on your blog here. Great recipe and I do enjoy those pictures.
This crepes absolutely look delish!!