Gluten Free Crepe with Mascarpone and strawberry compote

I woke up today in the mood for something sweet, and what better then crepes.  This dish is so versatile it could be made sweet or savory.

For this recipe I did add a little bit of sorghum flour.  Sorghum flour has a pale sandy tan color and a sweet aroma.  I know sorghum even used alone makes delicious crepes, banana muffins, and shortbread.

Crepes originated in the northwest region of France Brittany.  They were called Galettes, which means “flat cakes.”  In 12th century Breton they used buckwheat to make the crepes. Today I am using gluten free flour.  Most all-purpose gluten-free flours have rice flour (white and brown) starch of some kind, Xantham gum for binding, and other ingredients like milk powder and potato flour.


Gluten-Free Crepe with Mascarpone and Strawberry Compote

  • Servings: 1-2
  • Difficulty: Intermediate
  • Print



1 cup (minus 2 tbsp) all purpose gluten free flour

1 tbsp of Sorghum flour

1 tbsp of brown rice flour

1 1/2 tsp of coconut sugar

2 eggs

1 1/4 c of 2 % milk

3 tbsp of melted butter, plus an extra 1tsp to grease the pan.

1/4 c of water

1 tsp of vanilla extract


Combine the dry ingredients in one bowl, then combine the wet ingredients in a separate bowl.  Mix the dry ingredients into the wet, whisking until the ingredients are combined into a batter and free of clumps.

Heat a crepe pan on medium.  Add 1tsp melted butter.

Add 1/2 cup of batter right in the middle of the pan. Lift the crepe on one side and check for a golden color. Flip.  Cook for two more minutes until golden.  Set aside.  Repeat with the remaining batter.

Mascarpone Cheese Filling


1/2 c of mascarpone

1/2 tsp of powdered sugar

1 tsp of lemon juice


Mix the ingredients together until they bind.  Set aside.

Strawberry compote


12 strawberries, washed and sliced into quarters

2 tbsp of water

1 tsp of coconut sugar


Mix together all ingredients and cook on low until they caramelize, for 10 minutes or so.


To Serve

Start with the cooked crepe and fill it with one tbsp of Mascarpone.  Top the filling with one tsp of the Strawberry compote.  Roll it and close the crepe.  Serve with fresh strawberries on the side. Optionally, dust with powdered sugar.



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