Gluten Free Lemon Ricotta and Blueberry Crepes

March 12, 2014 by Kari Karch


preparation time
30 mins

cook time




1 cup gluten-free flour

1.33 cup nonfat milk

2 egg whites

1 egg yolk

0.5 cup low-fat ricotta cheese

0.5 cup 1% cottage cheese

1 tablespoons sugar

0.25 teaspoons lemon juice

0.25 teaspoons cinnamon

1.5 cup fresh blueberries


Step 1

Combine ingredients in a blender and let rest for 10 minutes. Spray a 6" skillet with nonstick cooking spray. Heat the skillet over medium high heat, then remove from heat. Spoon 2 tablespoons of batter into skillet -- tilt skillet to spread batter evenly until batter solidifies. Return skillet to heat and brown one side of crepe. Loosen the edges and flip the crepe over. Cook for 30 seconds. Remove with a plastic spatula and layer each crepe between pieces of parchment paper. These can be made 24 to 48 hours ahead of time and refrigerated until needed.

Step 2

Whip ricotta and cottage cheese for 2 to 3 minutes with an electric mixer. Add remaining ingredients, except berries. Blend 30 seconds. Now, gently fold in berries. Spoon an even amount of filling into each crepe. Roll crepe around filling and serve. Can be made ahead of time to let ingredients meld together.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.