This is my third version of trying to figure this out and I finally got it! These have a nice balance of flavor with the lemon in the crepes and the blueberry sauce on top. We have been picking wild blueberries the past few weeks which had me thinking about one of my favorite ways to eat blueberries – lemon blueberry cake.  But since I have been eating gluten/sugar/dairy free for the past 1 1/2 years, a cake recipe is a bit tough.  That got me thinking about crepes (another favorite thing to make with blueberries) and wondering how lemon crepes might taste.

I found oat flour crepes a bit trickier to cook than crepes with wheat flour but the yummy flavor makes it worth the effort. I found if I turn the heat up a bit more, use care so the batter in the center isn’t too thick (so they don’t stick) and use minimal oil they stayed in one piece when I flipped them and rolled up nicely.

I hope you enjoy these as much as we did!

Ingredients for crepes

zest of 1 lemon
juice of 1 lemon
1 c oat flour
1 ½ c almond milk
2 Tablespoons butter melted (or safflower or other neutral oil)
2 eggs
1 teaspoon xylitol

Ingredients for blueberry sauce

1 pint blueberries
2 teaspoons xylitol
2-4 Tablespoons water
1 ½ teaspoons arrowroot

(Sugar can be substituted for xylitol)

Blueberry Sauce: Put the blueberries in a small saucepan with the xylitol. Mix or shake the water and arrowroot together and add to pan. Turn on medium high til it begins to boil and then turn down to low. Cook slowly while you are mixing the crepes. When it is cooked the way you like it turn the heat down to warm to keep warm while you cook the crepes.

Crepes: I like to mix my crepes in my 1 quart glass measuring cup which then makes them easy to pour into the pan.

1. Measure milk in cup then add in the eggs & melted butter. Whisk together well.
2. Add in the lemon zest and juice and whisk in.
3. Whisk in the flour a bit at a time. Batter should be smooth and not lumpy.

To cook crepes: Heat frying pan and add a bit of oil or butter. Pour crepe batter in being careful to not get it too thick in the center. When the batter is bubbly and starting to “dry out” and crepe is browning, flip over and cook the other side. Remove from pan and roll up. Repeat with all the batter. (If you find the batter sticking too much try adjusting the heat, the amount of oil & your cooking time. I found I had to use less oil and cook til a bit browner than wheat flour crepes.)  Serve with the blueberry sauce.

If you try these, I’d love it if you leave me a comment and let me know what you think.

Here’s my other gluten-free blueberry recipe (which is delicious whether you eat gluten free or not!):
Oatmeal-kefir blueberry pancakes