A delightful breakfast or a pretty dessert, these gluten free crepes with caramelized peach spread are simply divine. Refined sugar free, too!
Jump to the Recipe.
This morning I wandered downstairs in a daze and collapsed backwards onto the couch, legs swinging up into the air and head hanging off the edge (this is the proper way to sit/lounge/flop on a couch). The blood rushed all the way down from my feet to my brain, and I stared at the opposite upside down wall and faced that old problem: What to have for breakfast?
I usually face life’s most difficult questions hanging upside down off a couch, mainly because the agony of all that blood rushing into my head gives the situation some urgency. The general rule is that I can’t sit upright again until the decision is made (or I die of upside-down-ness, if that’s even a possibility).
And so, the conditions becoming more uncomfortable by the second, I went over my options:
Muffins? Nah, we have those all the time.
Pancakes? No, not enough fresh blueberries to make them worth eating (I’ve become a snob for blueberry pancakes).
Carrots and zucchini with–Never mind, forget it.
Peach cobbler? No, we’ve been eating too much peach cobbler lately. And yet, those peaches do have to be used up before they go bad…
And suddenly I thought of a cookbook. A cookbook so beautiful that my mouth had been watering ever since I saw it, which was two months ago.
It was a cookbook devoted purely to crepe recipes. Blueberry crepes, apple crepes, blackberry crepes, chocolate crepes, and yes, peach crepes.
That cookbook was priced at $20. These days, having become a poor high school graduate striving after every penny, $20 seems a lot closer to $200 than it used to. $20 is a small fortune, worth more than two hours of sweat and hard work.
But I certainly hadn’t forgotten the cookbook, or all those beautiful crepe recipes within. All those pictures of crepes: Rolled, folded, open. Fruity sauces glistening in jars and bowls. Fresh, summery, colorful.
Yes, I realized (as much as you can realize anything when your brain is clogging up with pressure): I had to make gluten free crepes. Some delicious peach crepes tingling with cinnamon and cloves and freshness.
And so, decision made! I pulled myself off the couch just seconds before my head exploded. Then I went to work, using my original lemon vanilla crepe recipe with a few changes and then making up a filling as I went along. Here are the results.
You should make some gluten free crepes slathered with beautiful peach spread. It’s not a hard decision. You don’t even have to turn upside down to realize this.
- THE CREPES
- ¾ cup rice flour
- ¾ cup cornstarch
- ¼ teaspoon cloves
- ½ teaspoon ginger
- ¼ teaspoon cinnamon
- Pinch salt
- 2 cups milk
- 1 teaspoon vanilla extract
- 2 eggs
- THE PEACH SPREAD
- 4 ripe, juicy peaches (you can also use slightly overripe ones)
- ¼ cup butter
- 1 tablespoon honey (use 3 tablespoons if making for dessert)
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ½ teaspoon vanilla extract
- ¼ cup chopped walnuts or pecans (optional)
- FOR THE CREPES
- Stir together the rice flour, cornstarch, cinnamon, ginger, cloves, and salt. Set aside.
- Whisk together the milk, vanilla extract, and eggs.
- Whisk the flour ingredients into the milk/egg mix until smooth. Allow the mix to set for 15 minutes.
- Heat a large frying pan above medium heat and coat with butter. If the butter starts smoking you’d want to turn the pan down. You want it to be just cool enough that the butter doesn't smoke but hot enough to cook the crepes.
- After the crepe batter has set, ladle about ¼ cup of crepe batter onto the pan (depending upon your pan size, you can really make these crepes as big as you want, so the ¼ cup is relative).
- Cook until there is no raw batter in the pan (about 30 seconds). You need to flip the crepe before it gets dark brown and firm on the bottom, or else the crepe will be too firm and won't roll nicely. So as soon as it looks like you could flip it without batter running everywhere, flip it. And remember that it’s okay to mess up a few times before getting it right (I know I did). The bottom will be light brown.
- Cook for another fifteen seconds or so, then remove the crepe from the heat and set aside on a plate. They roll best when they are warm.
- FOR THE PEACH SPREAD
- Thinly slice the peaches and set aside.
- In a small saucepan, combine the butter and the honey. Turn to medium high and allow the butter and honey to melt and come to a boil, stirring frequently. Allow to boil (still stirring frequently) until the mixture is a light brown color.
- Add the peaches, cinnamon, cloves, vanilla extract, and chopped nuts.
- Allow the mixture to return to a boil, stirring frequently. The peaches should emit plenty of juice to keep the mix from burning, but if not add a little bit of water (just enough to prevent burning). Boil until most of the juice has evaporated and the peaches are cooked through and very tender.
- Spread the sauce over the hot crepes and either roll or fold as shown in photos. Welcome to
I hope you enjoyed these gluten free crepes!
Want more gluten free crepes? How about trying my Gluten Free Lemon Vanilla Crepes, my Savory Baked Breakfast Crepes, or even a Chocolate Crepe Cake?
When you mention rice flour in your recipes, do you mean brown, white, or sweet white? Thanks 🙂
Hey Nicole,
I always mean brown unless otherwise specified. You can use white in place of brown, though!
Thanks for your comment! Sorry I wasn’t quite clear. 🙂
Thanks 🙂