Pepperkakor Crepes Recipe
Gluten-Free Gingersnap Crepes are flavored crepes with Swedish Vanilla Sauce and whipped cream. Perfect for dessert, lunch, or breakfast.
- 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
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.
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.
Nutritional Facts are based on 1 crepe with no filling or topping.
|Amount Per Serving
|% Daily Value *
|Total Fat 5 g
|Saturated Fat 2 g
|Monounsaturated Fat 1 g
|Polyunsaturated Fat 1 g
|Trans Fat 0 g
|Cholesterol 96 mg
|Sodium 49 mg
|Potassium 108 mg
|Total Carbohydrate 5 g
|Dietary Fiber 0 g
|Sugars 2 g
|Protein 4 g
|* 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.