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Sunday, May 8, 2011

Looks great, tastes even better, gluten free crepes

These gluten-free crepes with a creamy filling topped with a warm berry compote are great for a special Sunday breakfast or impressive dessert. Easy-peasy delicious meal that makes you look like 5-star pastry chef. This meal can be made ahead of time and assembled just before serving.

1 1/2C Bob's Red Mill Pancake Mix
2tbsp ground flax seeds
3/4C milk
1 large egg
1tbsp grapeseed oil
1/2tbsp vanilla extract

In a 10" medium-hot seasoned pan or crepe pan, pour in 1/4C pancake mix, spread around into a 9" thin crepe. Let it cook for 2 minutes and turn over, let cook for another 1-2minutes. Remove from pan and place onto a plate. Repeat until all the pancake mix is done.

Using a combination of mascarpone and whipping cream makes these crepes creamy and rich without making it feel heavy. This you can make a few hours ahead of your meal and refrigerated until you need to assemble your meal.
1C Mascarpone
1C Whipping cream
2Tbsp vanilla
2tsp fresh mint, finely chopped

Whip the cream until thick and light, fold into the mascarpone cheese, mint and vanilla. Set aside for assembly.

Berries are low glycemic fruits that are great for adding flavour and sweetness without sending your blood sugar through the roof. You can also use this compote to sweeten Irish or Scottish oatmeal while adding valuable antioxidants to your breakfast. This is another part of the meal you can make ahead of time and reheat just before serving.

1/2C Wild Blueberries, frozen or fresh
1/2C Raspberries, frozen or fresh
1/2C Rhubarb, frozen or fresh
3/4C water
2tbsp Prune puree*
pinch salt

Place all the ingredients into a small sauce pot and let simmer until the berries are warmed through and the liquid is thick.

Place 1/4C or the mascarpone mixture in the centre of the crepe, fold in the sides of the crepe and spoon over the warm fruit compote. Serve warm garnish with fresh berries, sliced raw almonds and a few sprigs of mint on top.

Serves 4 people, 2 crepes per person. Serve with Prosecco and enjoy your special occasion!

*Prune Puree can be used when making any baked goods that you would like to add more natural vitamins and minerals. I've added this mixture to brownies, compotes, cakes, muffins and it can add a little raisin like flavour but mostly is undetectable. 

Prune Puree
1 package of prunes
1/2C apple juice 

Place in a food processor puree until smooth, place puree in a freezer container and use as needed.

(What I love about making crepes is that you can make a huge batch and freeze them. After letting the crepes cool, place a piece of parchment paper between each crepe and place them in a Ziploc freezer bag. They separate easy with the parchment paper between, defrost and easily warm up with a warm compote.)

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