Carol KicinskiAuthorCarol KicinskiCategory, TagsDifficultyIntermediateRating

My Gluten-Free Ricotta Crepes with Blueberry Sauce Recipe is one of my favorite Sunday morning meals. Start with quality eggs, some organic ricotta cheese and sour cream, fresh blueberries from the local produce stand, and soon you’ll have yourself a dish worthy of a relaxing Sunday morning.

Yields6 Servings
Cook Time15 mins

Crepes
 2 Nature's Yoke eggs, large
 2 tbsp water
 pinch of salt
Filling
 1 ⅓ cups ricotta cheese
 2 tbsp sour cream
 zest of one lemon
 pinch of salt
Sauce
 1 ½ cups blueberries, fresh or frozen
 3 tbsp water
 3 tbsp agave syrup (or you can use sugar-may need less)
 juice of 1/2 a lemon
 pinch of salt

Crepes
1

Mix egg with water and salt with a fork until well mixed and uniform in consistency. You want to beat that egg white into submission but you don’t want the mixture to get too frothy.

2

Heat a small skillet or crepe pan over medium heat until hot.

3

Spray pan lightly with gluten-free cooking spray then wipe with a paper towel so only a thin layer of cooking spray remains (or wipe pan with a small amount of olive oil or butter on a paper towel).

4

Return the pan to the heat for about 5 seconds then ladle into the pan about 2 tablespoons (or enough to create a thin coating on the pan) of egg mixture. Rotate the pan to evenly distribute the egg mixture. Cook about 2 minutes or until the edges come away from the pan slightly and the bottom is browned. Carefully flip over (I find a large silicone spatula the best tool for this job) and cook about 1 more minute, then slide crepe out of pan onto a plate. Continue until all egg mixture is used. You can stack these just like you would pancakes.

Filling
5

Mix ricotta cheese, sour cream, lemon zest and salt together until well blended.

Sauce
6

Heat the blueberries with water, lemon juice, Agave syrup and salt until hot and syrupy.

To Assemble
7

Put a sixth of the filling in each crepe, roll like a cigar, and top with blueberry syrup.

Ingredients

Crepes
 2 Nature's Yoke eggs, large
 2 tbsp water
 pinch of salt
Filling
 1 ⅓ cups ricotta cheese
 2 tbsp sour cream
 zest of one lemon
 pinch of salt
Sauce
 1 ½ cups blueberries, fresh or frozen
 3 tbsp water
 3 tbsp agave syrup (or you can use sugar-may need less)
 juice of 1/2 a lemon
 pinch of salt

Directions

Crepes
1

Mix egg with water and salt with a fork until well mixed and uniform in consistency. You want to beat that egg white into submission but you don’t want the mixture to get too frothy.

2

Heat a small skillet or crepe pan over medium heat until hot.

3

Spray pan lightly with gluten-free cooking spray then wipe with a paper towel so only a thin layer of cooking spray remains (or wipe pan with a small amount of olive oil or butter on a paper towel).

4

Return the pan to the heat for about 5 seconds then ladle into the pan about 2 tablespoons (or enough to create a thin coating on the pan) of egg mixture. Rotate the pan to evenly distribute the egg mixture. Cook about 2 minutes or until the edges come away from the pan slightly and the bottom is browned. Carefully flip over (I find a large silicone spatula the best tool for this job) and cook about 1 more minute, then slide crepe out of pan onto a plate. Continue until all egg mixture is used. You can stack these just like you would pancakes.

Filling
5

Mix ricotta cheese, sour cream, lemon zest and salt together until well blended.

Sauce
6

Heat the blueberries with water, lemon juice, Agave syrup and salt until hot and syrupy.

To Assemble
7

Put a sixth of the filling in each crepe, roll like a cigar, and top with blueberry syrup.

Gluten Free Ricotta Crepes with Blueberry Sauce