Ingredients for - Kristin Cavallari’s Gluten-Free Crêpes With Honey-Lemon Drizzle
How to cook deliciously - 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.
