Gluten-Free Crepes With Blackberry Sauce (With Paleo Option)

Here in the south, we’re right in the thick of blackberry season.

You know, that time of year when getting chiggers is totally worth it because wild blackberries are like a tiny taste of heaven, whereas cultivated, thornless berries don’t even hold a candle.

I’m completely serious, and if you’ve never been will blackberry picking, make it your challenge this year to do it! It will change your life, and it’s a cheap family activity!

Just be sure to duct tape your pant legs to your shoes. Not kidding.

But with all that said, I have yet to see wild blackberries growing here in central Texas, and I don’t see myself making the trip up to Tennessee to visit family any time in the next few weeks, so cultivated, thornless blackberries it is for us right now.

Because I’ll take thornless blackberries over no blackberries any day.

Since I can only make gluten-free blackberry crumble so many times in one season, this week, I’m moving toward breakfast with my blackberries.

Well, okay – breakfast for dinner.

When I was little, my mom used to make crepes and roll them up with a fruit sauce and whipped cream.

That’s how I grew up eating them, and that’s how I love them still. Just thinking about it makes my mouth water!

Making a fruit sauce is super easy, and can easily be made paleo, though if you’re watching your sugar intake, you may want to stick to just fruit.

So below, I’ve included the gluten-free recipe, and then underneath, the paleo recipe, because making the paleo crepe is quite a bit different than the gluten-free crepe.

Both are pretty darn tasty though!

Gluten-Free Crepes with Blackberry Sauce

Ingredients

Gluten-free Crepes

• 3 eggs
• 3/4 cup milk
• 2 Tablespoons light olive oil or melted coconut oil
• 1 teaspoon vanilla
• 1 cup gluten-free flour mix
• pinch of salt

Blackberry sauce:

• 2 cups blackberries
• 1/2 cup sugar
• 1 Tablespoon cornstarch
• 2 cups water

Whipped cream

• 1 8oz. carton heavy cream
• 2 Tablespoons sugar
• 1 teaspoon vanilla

Instructions

Prepare sauce:

1. Mix sugar and cornstarch together
2. Pour into a small sauce pan with water
3. Mix together until no longer lumpy
4. Turn on heat
5. Add blackberries and stir gently until mixture is clear and thick
6. Remove from heat

Make whipped cream:

1. Pour chilled cream into a blow and beat until cream begins to thicken
2. Add sugar and vanilla and continue beating until a stiff peak forms, but don’t overheat!
3. Place in refrigerator until ready to serve.

Make Crepes:

1. Beat eggs
2. Add in remaining ingredients
3. Heat skillet or griddle over medium heat
4. Pour 1/3 cup batter on griddle, pick up griddle and spread batter around until paper thin
5. Flip when brown on underside
6. Let cook another minute or so to brown second side
7. Remove from heat and top with blackberry sauce and whipped cream.
8. Enjoy!

Paleo Crepes with Blackberry Sauce and Coconut Whipped Cream

Ingredients

Paleo Crepes

• 4 eggs
• 1/3 cup coconut flour
• 1/2 cup milk
• pinch of salt

Blackberry sauce:

• 2 cups blackberries
• 1/2 cup coconut sugar
• 1 Tablespoon arrowroot powder
• 2 cups water

Whipped cream

• 1 can coconut milk
• 2 Tablespoons coconut sugar or maple syrup
• 1 teaspoon vanilla

Instructions

Prepare sauce:

1. Mix coconut sugar and arrowroot powder together
2. Pour into a small sauce pan with water
3. Mix together until no longer lumpy
4. Turn on heat
5. Add blackberries and stir gently until mixture is clear and thick
6. Remove from heat

Make whipped cream:

1. Chill coconut milk
2. Spoon out thick coconut milk that has risen to the top. Save the clear leftovers for another time (like making smoothies!)
3. Add sugar and vanilla and continue beating until fluffy
4. Place in refrigerator until ready to serve.

Make Crepes:

1. Beat eggs
2. Add in remaining ingredients
3. Heat skillet or griddle over medium heat
4. Pour 1/3 cup batter on griddle, pick up griddle and spread batter around until paper thin
5. Cover griddles with lid and allow crepe to cook until brown on one side
6. Remove lid and flip – crepe will shrink a little when it hits the cold air
7. Let cook another minute or so to brown second side
8. Remove from heat and top with blackberry sauce and whipped cream.
9. Enjoy!

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