• 135 g Brown rice flour    
  • 40 g tapioca flour
  • ½ tsp salt
  • 2 eggs
  • ½ cup rice milk
  • 1 tsp vanilla
  • 3 tbsp of beet juice
  • 2 tbsp of maple syrup

Strawberry Jam

  • 400-500 g Whipping cream
  • 1 tbsp maple syrup
  • Strawberry slices 

Whisk dry ingredients together

Put all wet ingredients together

Mix wet to dry ingredients

Heat a 7” pan on stove med-high heat

Add ¼ cup of mix into pan and swoosh

When crepe solidifies, peel an edge and take off burner with spatula

Transfer to plate.

Repeat, overlapping crepes to pile high

Once crepes are cooled, slice strawberries thinly. Put aside.

Whip up the whipping cream with a tbsp. of maple syrup


  • Crepe
  • Jam
  • Crepe
  • Whipped cream topped with strawberry slices
  • Repeat

Add pile of whipping cream on top and decorate with fruit

(Strawberries, raspberries and blueberries)

As an alternative you can fill individual crepes and top with fruit and cream!

gluten free crepe