Desserts can be both nutritious and delicious. These gluten free crepes are made with quinoa flour which can often have a bitter, overly earthy taste. To minimize the earthiness in the quinoa, a little brandy and vanilla was added to the batter along with a hint of cinnamon. A blueberry sauce is made by simmering fresh blueberries with a hint of sugar and fresh mint leaves. For the filling, skip the high fat whipped cream (even grass-fed cream, please) and substitute skim milk ricotta which gives you the creamy texture you love more than half the fat. Citrus flavors that pop out at your tastebuds are mixed with the ricotta giving perfect balance to this inviting and simple dessert.
A dessert so tasty you may want to have it for breakfast or weekend brunch!
Nutrition:
Serving size: 2 crepes
Calories: 180.7
Fat: 8.27g
Saturated fat: 4.73g
Carbohydrates: 17.73g
Sugars: 11.47g
Protein: 4.6g
Fiber: 2.2g
Sodium: 136.7mg
This recipe was the featured Recipe of the Week on The Bikini Lifestyles Show. Enjoy the free podcast here: Lisa Vanderpump’s PUMP #WeHo In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
For Lemon Ricotta:
2 cups part skim milk ricotta cheese
Fine zest of one medium lemon
Fine zest of ¼ medium orange
For blueberry sauce:
1 pint fresh blueberries
1 tablespoon sugar
1 teaspoon real vanilla extract
1 heaping tablespoon chopped fresh mint leaves
2 tablespoons distilled water
For crepes:
2 cups quinoa flour
1/8 teaspoon cinnamon
3 large eggs
¼ teaspoon sea salt
2 ¼ cups almond milk
1 ½ tablespoons melted butter
2 teaspoons real vanilla extract
1 tablespoon sugar
2 tablespoons brandy
2 tablespoons water, if needed, for texture
Make ricotta filling by stirring together the ricotta, lemon and orange zest.
Place in the refrigerator until ready to serve.
Start blueberry filling by stirring together blueberries, sugar, vanilla extract, mint leaves and water in a small saucepan over low heat on the stovetop.
Allow to simmer until slightly thickened, about 30 minutes.
Set aside.
In a medium to large mixing bowl, whisk together quinoa flour, cinnamon, eggs, salt, almond milk, butter, vanilla, sugar and brandy, and water, if needed – not throwing in together at the same time but rather incorporating ingredients as you go. The mixture should be thin but not overly watery; definitely not thick.
Heat a crepe pan or cast iron skillet to high heat – spray with nonstick spray, if needed, for non-cast iron skillets.
Pour ¼ cup-fuls of quinoa batter onto the preheated skillet and tilt to spread out batter into a thin layer; this is one time you want the batter to be thin.
Cook one side until golden brown, about 30 to 40 seconds, depending upon the heat of your skillet and the thickness of the crepe.
You should begin to see bubbles as you do with pancakes.
Flip crepe over and cook another 20 to 30 seconds or until golden brown.
Remove and set aside until all crepes are cooked.
To serve, place 2 to 3 tablespoons of ricotta mixture in the center of one crepe.
Fold in half and then fold in half again.
Top with Blueberry Sauce, a few chopped mint leaves and a hint of lemon zest for garnish.
Preparation Time (hrs/min)
