Gluten-Free Summer Crepes with Berries: July 4th Dessert Recipe

The perfect July 4th brunch for every cravings type!

Eating right for your type

is helpful for keeping your energy, focus on health on track. But what if you have a couple of friends coming over, or there are two types in your house living under the same roof? 

(Take the Cravings Type Quiz here to find out your type!) 

Luckily, I’ve learned how to adjust one recipe for all the types – and this summer crepe recipe is great for everyone with a couple of minor changes depending on who’s coming to brunch! Not only is it gluten-free, but you can easily make these crepes dairy-free by using coconut cream (you know, the thick stuff at the top of the can?) instead of whipped cream.With cooling summer berries, these crepes use high-protein amaranth and quinoa flour, which help the light-headed featherweight feel grounded and strong.Firebrands and Featherweights can choose between organic whipped cream or coconut cream as a topping, while Earth Mama types should avoid the topping and just enjoy the crepe and fruit as too much dairy and coconut can make an Earth Mama (or Papa) feel heavy and muddy. 

Gluten-Free Crepes with Summer Berries

Serves 4

For the crepes:

1 cup quinoa flour2/3 cup amaranth flour3 tablespoons brown rice flour1 cup water1 ½ cup unsweetened coconut or almond milk1 teaspoon maple syrupGhee (clarified butter) or coconut oil for cooking the crepes

For the filling:

2 cups mixed organic berries1 tablespoon maple syrup1 teaspoon cinnamon

Topping:

1 cup organic whipped cream or unsweetened coconut cream

Directions:

1. Combine the flours in a blender with the water, milk and maple syrup. Blend until smooth and creamy. Pour into a mixing bowl and allow to sit at room temperature for 5-10 minutes.
2. While the crepe batter is resting, prepare the fruit. Wash and dry the berries and toss with remaining maple syrup and cinnamon. Allow to marinate at room temperature.
3. Heat 2 teaspoons ghee or coconut oil on a crepe pan or other non-toxic non-stick pan over medium heat. Stir the batter and ladle a scoop into the middle of the pan. Spread out the batter thinly in a circle. Cook the crepe until the bottom has browned, about 2 minutes.
4. Flip the crepe and cook until the other side is browned, about 1 to 2 minutes more.
5. Remove the crepe from the pan and place on a plate or clean baking dish and cover with a lid to allow it to cool, but not lose too much moisture.
6. Keep making crepes until all the batter is gone.
7. Serve each crepe with a scoop of berries in the middle, and roll it up around them. Top with whipped cream or coconut cream and a nice little sprig of mint, if it’s handy.

Learn more about Cravings Chart!!Check this out Fitness or Movement Inspiration with Erin Stutland + Shrink Sessions!!