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Gluten-free vanilla crepes with blueberry sauce

  • 0:20 Prep
  • 0:35 Cook
  • 4 Servings


  • 3/4 cup gluten-free plain flour
  • 1 teaspoon xanthan gum (optional, see note)
  • 2 teaspoons caster sugar
  • 3 eggs, lightly beaten
  • 3/4 cup milk
  • 4 scoops vanilla ice-cream
  • 1 teaspoon vanilla bean paste
  • Canola oil spray

Blueberry sauce

  • 125g fresh blueberries or frozen blueberries
  • 1/4 cup caster sugar


  • 1
    Sift flour and gum (if using) into a bowl. Stir in sugar. Whisk egg, milk and vanilla bean paste together in a jug. Gradually add egg mixture to flour mixture, whisking until smooth and combined. Cover. Set aside for 10 minutes.
  • 2
    Meanwhile, make sauce Combine blueberries, sugar and 1/4 cup cold water in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes, or until sugar has dissolved. Bring to the boil. Reduce heat to medium. Simmer, uncovered, stirring occasionally, for 8 minutes or until sauce has thickened. Remove from heat.
  • 3
    Spray an 18cm (base) non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup batter into pan. Swirl to cover base. Cook for 2 minutes or until light golden. Turn. Cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 8 crepes.
  • 4
    Serve crepes with ice-cream and blueberry sauce.

Source: taste.com.au


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