Gluten-Free Pepperkakor Crepes taste like what we in America call a Ginger Snap. If you have never had Pepperkakor it has a mild gingerbread or ginger snap flavor with a heightened cinnamon flavor. Would you believe these crepes are Gluten Free and Grain Free?
Do you love ginger snap flavor? This is a mild version of gingersnap or gingerbread or otherwise called Pepperkakor in Sweden. Why not make them for Christmas Eve morning or Christmas Eay morning. Now I am thinking they would also be perfect for New Year’s Day as well.
Powdered Vanilla Monk Fruit Sugar in this recipe as well as Cassava flour which is a flour made from the Yucca root vegetable. I also made some Swedish Vanilla Sauce that can be used to top these crepes along with whipped cream that I added to my ISI Whipper. An ISI is a tool that allows you to put your whipped cream inside and then spray out as if it was a can of whipped cream you purchased from the grocery store. It is a wonderful tool. Then I also ground up some of my dried cranberries to make cranberry dust to decorate the crepes with. Monk fruit sweetener is often used in China and comes from a flower.
Read my blog to find out more about Cassava Flour Information, and Monk Fruit Sweetener Information.
This is the time of year everything is gingerbread or pumpkin. But these Gluten-Free Pepperkakor Crepes are the bomb. They are even better with the Swedish Vanilla Sauce and whipped cream!
Ingredients
- 8 eggs
- 1/2 cup water
- 2 cups whole milk
- 1/2 cup cassava flour
- 1 tablespoon Powdered Vanilla Monk Fruit Sweetener
- 2 teaspoon cinnamon
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground ginger
- 2 tablespoons melted coconut oil
- Filling and topping
- 1 cup whipped heavy cream in ISI whipper
- 1 cup Swedish Vanilla Sauce
Directions
First, add eggs to a blender
add in water, milk, powdered monk fruit sugar, toss in cinnamon, in clove, and in Ginger
Blend in cassava flour and melted coconut oil. Blend on high 1 to 2 minutes. Let sit 15- 20 minutes. Place a crepe pan or medium-sized pan on the stove on medium heat. Add a little coconut oil and make sure the pan is well greased. When the pan is hot batter the pan. Tilt and swirl until the batter has covered the bottom of the pan.
Cooks Note:
Don’t feel bad if the first crepe has to be tossed out. Most people have to toss out the first one. Cook approximately 1-2 minutes. Using a spatula flip crepe and cook the other side for about 1 minute.
Makes approximately 16 crepes depends on the size of your pan. Leftovers can be stored in the blender or in a sterilized glass jar with a lid for 3-4 days. Then Shake and use it as directed.
Filling
Fill each crepe with a little whipped cream. 
On top of the whipped cream add a tablespoon or so of Swedish Vanilla Sauce recipe is on my blog.
Decorate Crepes
Decorate with a small amount of whipped cream, Swedish vanilla sauce and dried cranberry dust.
Place dried cranberries into a food processor and process until dust.
Pepperkakor Crepes Recipe
Ingredients
- 8 eggs
- 1/2 cup water
- 2 cups whole milk
- 1/2 cup cassava flour
- 1 tbsp powdered vanilla monk fruit sugar see recipe on my blog
- 2 tsp cinnamon
- 1/8 tsp ground clove
- 1/8 tsp ground ginger
- 2 tbsp melted coconut oil
Filling and Topping
- 1 cup whipped cream spray with an ISI Whipper
- 1 cup Swedish Vanilla Sauce
Topping
- 3 tbsp dried cranberries
Instructions
- First, add eggs in a blender. Add water, milk, powdered vanilla monk fruit sugar, cinnamon, clove, ginger, cassava flour, and melted coconut oil. Blend on high 1 to 2 minutes. Let sit 15 – 20 minutes before using.
Place a crepe pan or a medium-sized pan on the stove on medium heat. Add a little coconut oil and make sure the pan is well greased.
- When the pan is hot pour a small amount batter in the pan. Tilt and swirl until the batter has covered the bottom of the pan.
Don’t feel bad if the first crepe has to be tossed out. Most people have to toss the first one out.
- Cook approximately 1 – 2 minutes. Using a spatula flip crepe and cook about 1 minute.
Makes approximately 16 crepes depends on the size of your pan. Leftovers can be stored in the blender or a sterilized glass jar with a lid for 3 – 4 days. Then shake let sit 10 minutes and use as directed above.
Filling:
- Fill each crepe with a little whipped cream. On top of the whipped cream add a tablespoon or so of Swedish Vanilla Cream recipe is on my blog
Decorate Crepes
- Decorate with a small amount of whipped cream, Swedish vanilla sauce and dried cranberry dust
Notes
| Nutrition Facts | |
|---|---|
| Servings 16.0 | |
| Amount Per Serving | |
| Calories 78 | |
| % Daily Value * | |
| Total Fat 5 g | 7 % |
| Saturated Fat 2 g | 12 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 96 mg | 32 % |
| Sodium 49 mg | 2 % |
| Potassium 108 mg | 3 % |
| Total Carbohydrate 5 g | 2 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 2 g | |
| Protein 4 g | 8 % |
| Vitamin A | 3 % |
| Vitamin C | 0 % |
| Calcium | 5 % |
| Iron | 6 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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