Food Matters | Gluten-Free Crepes with Blueberry Lemon Sauce and Whipped Cream
I love cooking with kids. It’s one of my favorite life-skills I teach to students of all ages on a regular basis. As a mom, I especially love cooking with my daughter. Cooking allows me to invest in her confidence of working in the kitchen, teach a life skill she can use for herself and hopefully one day bless others, and quality one-on-one time nourishes both our body and our soul.
I find breakfast foods are the easiest to teach to young or novice cooks. Since my daughter and I are gluten-free, it took some time for me to find a recipe that tastes great and cooks up like the traditional recipe. For a gluten-free pantry , it uses ingredients we commonly have on hand. Crepes are easy to make and a fun French version of a kid-loved breakfast food, pancakes. The blueberry sauce kicks the dish up a notch with nutrition. The whip cream, well…it turns breakfast into a celebration.
What you eat matters…so let’s talk for just a minute about blueberries. I like to share with my students two simple facts: Blueberries are power-packed with antioxidants which is good for our body to fight off diseases like cancer. Blueberries are very good for your heart and for your eyes.
The antioxidant compound that gives this fruit it’s deep purple color has been shown to cause relaxation of the blood vessels and protect blood vessel walls against damage. It may even reduce cholesterol slightly. Additionally, these antioxidants have clinically shown to help with the prevention of macular degeneration and cataracts.
Like other berries, blueberries contain vitamin A and C and B vitamins. They are rich in minerals like potassium, magnesium, calcium, silicon and iron. Plus, they have good fiber content.
Take some time this week and have fun with your kids making this recipe!
- 2 teaspoons coconut oil
- 4 eggs
- 2 tablespoons filtered water
- 1/2 cup arrowroot
- 2 teaspoons coconut flour
- 2 pinches coarse sea salt
- 1 cup blueberries
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 2 cups whipping cream
- ½ cup powdered sugar
- If your coconut oil is solid, melt it first in a small saucepan, but then allow it to cool.
- Crack the eggs into a medium-sized bowl and whisk in the melted coconut oil and water.
- Add the dry ingredients and beat well to combine.
- In small or medium-sized, non-stick skillet over medium heat, pour in some of the batter - you need to make them quite thin - and immediately roll it around to evenly coat the bottom. The crepe should start to pull away from the edges as it cooks.
- Cook for one minute on each side. Remove from pan and repeat until all the batter is used.
- If saving for later, cool completely and store in an airtight container.
- In a saucepan over medium heat, add the first three ingredients: blueberries, lemon juice, and honey. Mix together and let simmer. Once blueberries have broken down, bring heat to low to let thicken slightly.
- Add the whipping cream and powdered sugar into a large mixing bowl. Using an electric mixer, beat on high speed for 3-5 minutes or until the cream forms stiff peaks. Refrigerate until ready to use.
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