Add a little pizzazz to your weekend morning with these easy, gluten-free, Ginger Cinnamon Crepes. These are blissful filled with a ginger cardamom apple pear mix and topped with Reddi-wip® Coconut Non-dairy whipped topping.
Ingredients
- For the Ginger Cardamom Crepes
- 2 eggs
- 1 cup milk
- 1/4 cup water
- 1/8 tsp salt
- 1 cup gluten free flour
- 2 tbsp butter melted
- 1 tsp vanilla
- 1/8 tsp cardamom
- 1/4 tsp ginger
- For the Ginger Cardamom Apple Pear Filling
- 1 Bartlett pear
- 1 red delicious apple
- 1/4 tsp ginger
- 1/8 tsp cardamom
- 2 tbsp brown sugar
- 3 tbsp pecan pieces
- Reddi-wip® Coconut Non-dairy whipped topping
Instructions
For the Ginger Cardamom Crepes
- Add the eggs, milk, water, salt, gluten free flour, melted butter, vanilla, cardamom and ginger into a blender and blend until all ingredients are well incorporated.
- Set blender with crepe mix in the refrigerator for about 30 minutes or so.
- Remove from refrigerator and place a greased pan over high heat.
- When pan is warm, ladle spoonfuls (I did 1/8 of a cup) onto hot pan and turn pan around so crepe mixture spreads around pan.
- Repeat until all the crepe mixture is used up.
- Fill with Ginger Cardamom filling and top with Reddi-wip® Coconut Non-dairy whipped topping and enjoy.
For the Ginger Cardamom Apple Pear Filling
- Chop Bartlett pear and red delicious apple.
- Add butter to a pan over medium heat and add the pear and apple into it.
- Also add in the ginger, cardamom, and brown sugar and saute for about 20 minutes or so, stirring often.
- Add pecan pieces to mix and use to fill Ginger Cardamom crepes. Enjoy topped with Reddi-wip® Coconut Non-dairy whipped topping
Nutrition
Calories: 220kcal | Protein: 3.4g | Trans Fat: 4.9g | Cholesterol: 41mg | Fiber: 2.5g | Sugar: 7.4g
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