I love that these crepes are not overly sweet, freshness of lemon, tang of Raspberries and creamy goodness of Ricotta.  All around winner in my book!

Gluten Free Crepes

Add to Blender:

  • Juice of 1 Lemon
  • 2 Tablespoon Young Living Agave
  • 2 Eggs
  • ¼ Teaspoon Lemon Zest
  • 4 Drops Vitality Lemon Essential Oil
  • ¼ Cup Melted Butter (cooled)
  • 1 Tablespoon Vanilla
  • 1 Cup Milk
  • Pinch Pink Himalayan Salt

Blend until mixed well, with blender on very low speed, remove lid, slowly add 1 ¼ Cup Young Living Gluten Free Pancake mix, blend until smooth, allow to rest in refrigerator 30 min to overnight.

Use a lightly buttered 8 in diameter pan, bring to medium to medium high heat, add  ¼ Cup of batter in pan and roll pan until entire bottom is covered. Cook approx. 1 ½ to 2 mins, or until lightly browned and top of crepe is no longer wet, no need to flip, turn out crepe onto sheet of parchment paper, continue process until all are made, layering parchment between each crepe, recipe makes approx 8 – 10 crepes. Handle gently these are tender!   Once done assemble crepe or refrigerate for later, up to a week.  Personally I like these best served freshly made.

Lemon Ricotta Filling

In medium size bowl mix:

  • Juice of 1 Lemon
  • 1 Cup Ricotta
  • 3 Tablespoons Young Living Agave
  • 1 teaspoon Vanilla
  • 10 Drops Vitality Lemon Essential Oil

Whisk mix until well blended. Refrigerate until ready to use.   Spoon 1-2 Tablespoons per crepe, will fill approx 12. Crepes can be rolled or folded in half and half again to form a triangle. Filling is placed inside one fold or center of roll.

Raspberry Sauce

 In a small saucepan add:

  • 1 Cup Fresh Raspberry
  • 5 Tablespoons Young Living Agave
  • 4 drops Vitality Lemon Essential Oil

Mash berries and simmer on medium heat approx. 10 mins or until mixture has slightly thickened. Sauce can be strained to remove seeds or used as is. To strain place mix in fine mesh colander and mash mix until semi dry seeds remain, scrap underside of colander for additional ‘clinging’ sauce.   Sauce can be used in a squeeze bottle for controlled drizzling or spooned over the top of crepes. If sauce is too thick add additional Agave to thin. Store in refrigerator up to one week.