Kristin Cavallari’s Gluten-Free Crêpes With Honey-Lemon Drizzle

1 . Stage

In a small saucepan over medium-high heat, whisk honey, lemon zest, lemon juice, and arrowroot powder. Bring to a boil, then simmer, whisking occasionally, until thickened, 2 to 4 minutes.

2 . Stage

Make Ahead: Drizzle can be made 10 days ahead. Store in an airtight container and refrigerate.

3 . Stage

In a small bowl, dissolve arrowroot powder in 1 tablespoon water, whisking to combine.

4 . Stage

In a small saucepan over medium heat, bring lemon juice, berries, syrup, and remaining 3 tablespoons water to a boil. Reduce to a simmer and cook 4 minutes. Stir in arrowroot mixture and cook, stirring occasionally, until mixture substantially thickens, about 5 minutes.

5 . Stage

Make Ahead: Berry sauce can be made 5 days ahead. Store in an airtight container and refrigerate. 

6 . Stage

In a medium bowl, whisk eggs, water, coconut flour, 2 teaspoons oil, vanilla (if using), and a pinch of salt until well combined. Add arrowroot powder and whisk until smooth.

7 . Stage

Heat a 10" skillet over medium heat. Lightly grease with coconut oil.

8 . Stage

Once skillet is hot, pour in about 1/4 cup batter and immediately swirl around to cover pan in a thin, even layer. Cook until crêpe sets, about 45 seconds, then flip and cook 30 to 45 seconds more. Repeat with remaining batter, adding more oil as needed.

9 . Stage

Fill crêpes with nut butter, fresh berries, and berry sauce. Top with the honey lemon drizzle. We fill our crepes, then roll them up, but you can also fill and fold the crêpes, if you prefer.