Gluten-Free Gingersnap Crepes with traditional holiday flavors. The aroma will remind you of all the times you have made gingersnaps. Crepes are a favorite at our house. In fact, they would be wonderful for Thanksgiving or Christmas morning. As a matter of fact, they are full of warming spices. In Sweden, gingersnaps are called Pepperkakor. Indeed, these are similar to mild gingerbread. Moreover, Gingersnaps are a holiday favorite around the globe. Would you believe these crepes are Gluten Free and Grain Free?
Gluten-Free Gingersnap Crepes:
Do you love ginger snap flavor? Indeed, why not make them for Christmas Eve morning or Christmas Day morning? However, 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. In fact, Swedish Vanilla Sauce can be used as a filling. As well as, whipped cream. Check out my blog post on an ISI Whipper. An ISI is a tool that allows you to put your whipped cream inside and then spray it out as if it was a can of whipped cream you purchased from the grocery store. Monk fruit sweetener is often used in China and comes from a flower.
At any rate, read my blog to find out more about Cassava Flour Information, and Monk Fruit Sweetener Information.
This is the time of year when everything is gingerbread or pumpkin. But these Gluten-Free Gingersnap Crepes are the bomb. They are even better with the Swedish Vanilla Sauce and whipped cream! They can be eaten with a variety of fillings and syrups.
Gluten-Free Gingersnap Crepes
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. Second, add in water, milk, powdered monk fruit sugar, and toss in cinnamon, and clove, Thirdly, blend in cassava flour and melted coconut oil. Next, mix on high for 1 to 2 minutes. Let sit for 15- 20 minutes. Finally, place a crepe pan or medium-sized pan on the stove on medium heat. Finally, 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:
Most importantly, don’t feel bad if the first crepe has to be tossed out. Most people have to toss out the first one. Cook for approximately 1-2 minutes. Using a spatula flip crepe and cook the other side for about 1 minute. Makes approximately 16 crepes depending on the size of your pan. Lastly, 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 Crepes:
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 Gluten-Free Gingersnap Crepes:
Additionally, they can be decorated with a small amount of whipped cream, Swedish vanilla sauce, and dried cranberry dust.
Pepperkakor Crepes Recipe
Equipment
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.
- Second, add water, milk, powdered vanilla monk fruit sugar, cinnamon, clove, ginger, cassava flour, and melted coconut oil.
- Next, blend on high for 1 to 2 minutes.
- Finally, let sit 15 – 20 minutes before using it.
Place a crepe pan or a medium-sized pan on the stove on medium heat.
- Next, 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. Til
- 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.
- Lastly, 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. | |
Nutrition
[…] Pepperkakor Crepes […]