Gluten-Free Ricotta Crepes with Blueberry Sauce Recipe
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
- 2 large free range eggs
- 2 tablespoons water
- Pinch salt
- 1⅓ cup ricotta cheese, part skim or full fat
- 2 tablespoons sour cream
- Zest of 1 lemon
- Pinch salt
- 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
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.
- Put a sixth of the filling in each crepe, roll like a cigar, and top with blueberry syrup.
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