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.
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
To Serve
- Reddi-wip® Coconut Non-dairy whipped topping
Get Recipe Ingredients
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
Calories: 220kcal | Protein: 3.4g | Trans Fat: 4.9g | Cholesterol: 41mg | Fiber: 2.5g | Sugar: 7.4g