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These quick and easy Gluten-Free Crepes are served with a sweet 2-ingredient blueberry syrup, a dollop of whipped cream and fresh blueberries! Now that’s a breakfast worth waking up for.
French-Style Crepes with Homemade Blueberry Syrup
These light and fruity crepes are a delightful dish to enjoy for breakfast, brunch or brinner—what I call breakfast for dinner. They are incredibly simple yet extremely crave-worthy! If you’re a newbie in the kitchen, you seriously have to make them. They’re going to convince everyone that you’re a pro!
You could even serve these luxurious crepes for dessert with a scoop of vanilla ice cream. And if you’d like to leave off the blueberries and blueberry sauce in favor of another accompaniment, go right ahead! No matter how you decide to serve them, these gluten-free crepes are fail-proof.
What Are Crepes?
Crepes are basically just super thin pancakes. They are typically served with either a filling or a topping, which can be something as simple as powdered sugar and lemon juice. Crepes are super popular around the world, especially in France where they were invented – some people consider them the country’s national dish!
I’ll tell you exactly how to make them here, but if you want more details and filling ideas, check out my recipe on how to make Gluten Free Crepes.
Ingredients You’ll Need
A lot of people assume that crepes are difficult to prepare, but I’m here to set the record straight. You don’t even need many ingredients to make them!
For the Gluten-Free Crepes
- Gluten-Free All-Purpose Flour: I use Bob’s Red Mill 1:1. If you’re not gluten-free, you can use any regular all-purpose flour.
- Kosher Salt: To help enhance the natural flavor of the crepes.
- Eggs: At room temperature.
- Milk: Room temperature.
- Unsalted Butter: Melted.
- Water: You may or may not need this to thin out the batter.
For the Blueberry Sauce
- Blueberries: Rinsed and dried. You can use frozen and thawed blueberries if you’d like, but fresh ones are definitely preferable.
- Brown Sugar: Either light or dark will do.
- Fresh Blueberries
- Whipped Cream: Store-bought or homemade.
How to Make Gluten-Free Blueberry Crepes
This dish only requires 10 minutes of prep time and another 10 minutes of cook time. Other than that, you just have to let the batter sit for half an hour.
Prepare Batter: Combine the flour, salt, eggs, milk and melted butter in a blender until the batter is nice and smooth, about 30 seconds.
Let Rest: Let the batter rest for at least 30 minutes at room temperature (or up to 2 days in the fridge), covered.
Make Syrup: While the batter is resting, add the blueberries and brown sugar to a small saucepan. Place the saucepan over low heat and stir while the brown sugar melts. Once the mixture comes to a simmer, simmer it for about 5-10 minutes, until it’s thickened. Set the syrup aside.
Heat Oven: If your batter is coming from the fridge, bring it to room temperature before you use it. Preheat the oven to 200°F to keep each crepe warm while you continue using up the remaining batter.
Add Water to Batter: Blend the water into the batter before you cook the crepes. If you like thicker crepes, you can use less or omit the water altogether.
Heat Butter: When you’re ready to cook your crepes, heat a pat of butter (or a spray of nonstick spray) in a nonstick 9-inch skillet or crepe pan over medium-high heat.
Cook First Side: Once the pan is hot, pour about 1/4 cup of the batter into the buttered pan. Immediately swirl the pan so the batter forms a thin circle. Cook the crepe for about 2 minutes, or until bubbles burst on the surface and the bottom becomes light brown.
Flip & Finish Cooking: Use a thin spatula to flip the crepe, then cook it for another 30-60 seconds, or until it turns golden brown on the other side.
Repeat with Remaining Batter: Continue cooking your crepes until all of the batter is used up. Keep the completed crepes warm in the 200°F oven on a baking sheet covered with aluminum foil.
Add Toppings: Transfer your gluten-free crepes to a plate, fold them as desired and top them with the blueberry syrup, more fresh blueberries and some whipped cream.
Enjoy! Serve warm.
Tips & Tricks
Set yourself up for success by reviewing the helpful tips below. Let’s roll!
- Measure Your Flour Accurately: It’s always a good idea to measure your flour with a food scale. If you don’t have one, fill your measuring cup by fluffing up the flour and spooning it in, then leveling it off at the top with a butter knife. Scooping up the flour directly will pack it in, and you’ll end up using too much.
- Do Not Skip the Resting Time: You need to let your batter sit for at least 30 minutes before you can cook the crepes. If you’d like to make it further in advance, keep it in the fridge, where it will last for up to two days. Whether it’s chilled or at room temperature, it should be well covered.
- Cook the Syrup Over Low Heat: It’s best to stick with low heat when you’re cooking the blueberry syrup. Increasing the temperature could cause the brown sugar to burn – meaning you’d have to start over.
If you’d like to alter something about this dish, you can’t go wrong with one of these tasty variations!
- Use Another Berry: If blueberries aren’t your cup of tea, feel free to substitute them with blackberries or raspberries. You may want to strain the syrup through a sieve since these berries have larger seeds than blueberries do.
- Make Savory Crepes: Crepes don’t always have to be sweet! Go ahead and dress up your homemade crepes with shredded cheese, crumbled bacon and some fresh herbs to experience them in a whole new light.
- Make Blueberry Crunch Crepes: Craving some crunchiness? Try topping off these blueberry crepes with a scoop of your favorite gluten-free granola!
- Add Nutella: A little chocolate hazelnut spread makes everything more delicious. You can either spread it onto your crepes before folding them up or melt it in the microwave for drizzling.
What Goes Good with Crepes for Breakfast?
These gluten-free crepes will taste amazing alongside any of your go-to side dishes, so don’t hold back! You can create an incredible breakfast by pairing them with Hawaiian-Style Scrambled Eggs or serving them simply with a side of crispy bacon. My mouth is watering already!
How to Store and Reheat Extras
Once cooled, leftover crepes should be refrigerated in an airtight container and enjoyed within 2-3 days. The blueberry syrup will stay fresh for 2-3 weeks if it’s kept in an airtight jar or container in the fridge.
Reheat the syrup in a skillet over low heat, stirring constantly. The crepes can either be warmed up in a skillet over medium-low heat or in a 325°F oven on a lightly greased baking sheet.
Do Crepes Freeze Well?
They do! Stack the cooled crepes between layers of wax or parchment paper and freeze them in a freezer-safe container. They will last for up to 4 months! Thaw them out in the refrigerator before you reheat them.
More Easy Breakfast Recipes
Clearly I’m a huge fan of breakfast food. Honestly, who isn’t!? The following dishes are sure to make you a believer.
- Gluten-Free Lemon Pound Cake
- Baked Dill Hash Brown Potatoes
- Gluten-Free Chocolate Cake Donuts
- Strawberry Nutella Crepes
Gluten-Free Blueberry Crepes
For the Gluten-Free Crepes
For the Blueberry Syrup
- 1/2 cup blueberries rinsed and dried
- 1 tbsp light brown sugar
- fresh blueberries
- whipped cream
- In a blender, combine the flour, salt, eggs, milk and melted butter until smooth, about 30 seconds.
- Let the batter rest for at least 30 minutes at room temperature (or up to 2 days in the fridge), covered. Longer resting will give you more flavorful crepes.
- While the batter is resting, add the blueberries and brown sugar to a small saucepan. Place the saucepan over low heat and stir while the brown sugar melts. Once it comes to a simmer, simmer for about 5-10 minutes, until thickened. Set aside.
- Let the batter come to room temperature before using it and preheat the oven to 200°F to keep the crepes warm.
- Add the water and blend again before cooking. If you like thicker crepes, you can use less or omit the water altogether.
- When ready to cook, heat a pat of butter or a spray of nonstick spray in a nonstick 9-inch skillet or crepe pan over medium-high heat.
- When hot, pour about 1/4 cup of the batter into the pan. Immediately swirl the pan so the batter forms a thin circle.
- Cook the crepe for about 2 minutes, or until the bottom is light brown and bubbles burst on the surface. Use a thin spatula to flip and cook for another 30 to 60 seconds, until golden brown on the other side.
- Repeat with the remaining batter. Keep the crepes warm in the 200°F oven on a baking sheet covered with aluminum foil.
- Transfer crepes to a plate and serve hot topped with the blueberry syrup and additional fresh blueberries and whipped cream, if desired.
- To Store: Refrigerate cooled crepes in an airtight container and enjoy within 2-3 days. Refrigerate blueberry syrup in an airtight jar or container for 2-3 weeks.
- To Reheat: Reheat syrup in a skillet over low heat, stirring constantly. Crepes can either be reheated in a skillet over medium-low heat or in a 325°F oven on a lightly greased baking sheet.
- To Freeze: Stack cooled crepes between layers of wax/parchment paper and freeze in a freezer-safe container for up to 4 months. Thaw in the fridge before reheating.