Blueberry-Orange Crepes with a Chocolate Drizzle


These grain-free/gluten-free Blueberry-Orange Crepes are so elegant, light, and QUICK!

I used blueberries; however, strawberries or any combination of berries would do. If you are making these off season, look in the freezer aisle for frozen berries ~ these are always a great go-to for quick desserts and smoothies.

Blueberry-Orange Crepes with a Chocolate Drizzle

 

Ingredients

  • Crepes:
  • 1 large egg
  • 3 large egg whites
  • 1 cup Otto’s Cassava Flour
  • 1 teaspoon vanilla extract (or about a 1/4 of a vanilla bean)
  • zest of 1 orange (about 2-3 teaspoons)
  • 1 tablespoon pure maple syrup
  • pinch of sea salt
  • 1 tablespoon ghee or organic butter, melted
  • Filling:
  • 3 cups blueberries
  • juice of one orange (about 1/4 cup)
  • 1/4 cup pure maple syrup
  • 1 tablespoon Otto’s Cassava Flour
  • Topping:
  • 3.5 ounces dark chocolate, melted
  • 1/4 cup chopped pecans (or preferred nuts)
  • Whipped cream (optional, if you allow dairy in your diet)

Directions

  1. Whisk together crepe ingredients until smooth. (Although it is not mandatory, I put my flour through a sifter to avoid any possible lumps).
  2. Heat a little coconut oil or ghee in an 8-inch skillet. Pour 1/3 cup of the crepe batter in the skillet. Holding the handle of the skillet about an inch about the heat, swirl the pan to distribute a thin layer across the bottom of the pan. Heat for a minute or two until set. Carefully flip the crepe and let cook for another 30 seconds or so. It should slide right out onto a plate (or you can flip the pan over the plate to remove). You will want to use one of your bigger spatulas ~ a small one may cause the crepe to rip. Also, this step needs to be quick.
  3. Repeat Step 2 until the batter is used. (the crepes will be stacked)
  4. In a medium saucepan, heat “filling” ingredients over medium-high heat. After a couple of minutes, squish about half of the blueberries against the side of the pan. Let cook for a few minutes to allow it to thicken.
  5. Spread a line of the filling in each crepe. Either fold it in half or roll it up.
  6. Garnish with drizzled dark chocolate and chopped pecans.
  7. If you don’t have a dairy intolerance, a little homemade whipped cream always works with this treat!
  8. Enjoy!

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