These grain-free crepes with apricot preserves are the perfect easy but special breakfast for Mother’s Day or any occasion. This post is sponsored by Bonne Maman.
It’s been a while since I’ve posted a breakfast recipe, but I’m making up for it today by sharing these super simple grain-free crepes filled with Bonne Maman apricot preserves. The batter is easy to whip up by hand in just one bowl, and the apricot preserves provide the ideal balance of sweet and tart flavors for the filling. I like to serve these with a sprinkling of powdered sugar, a dollop of whipped cream, and fresh berries, but the crepes and preserves are also great on their own! This is a great recipe to make for a Mother’s Day breakfast in bed or any other special occasion.
Bonne Maman preserves are my go-to for filling these crepes and any other time I need fruit preserves–they’re great for adding a hint of sweetness to savory recipes, too! All of Bonne Maman’s products are made with wholesome pantry ingredients and homestyle recipes that have stood the test of time. Their apricot preserves pack even more of a flavor punch than fresh apricots, thanks in part to the brown sugar and lemon juice that are added to the recipe. They’re also gluten free and Non-GMO Project verified. And right now, you can enter Bonne Maman’s sweepstakes to win a 12-piece Le Creuset cookware set, free preserves, and more!
It is beyond easy to make these crepes. Just blitz cassava flour, eggs, almond milk, and water with a touch of sugar, melted ghee, vanilla, and salt. I use my immersion blender, but you could also use a regular blender. Next, heat a little ghee or butter in a skillet and fry each crepe for about 3 minutes, tops. You can keep the finished crepes hot in a low oven if you like, but they’re just as irresistible warm. Once the crepes are ready, spread on a thick layer of golden apricot preserves and fold them in quarters (or roll them up!). Garnish with whipped cream, fresh fruit, and a dusting of powdered sugar. Finally, bring them to Mom in bed! I guarantee these will brighten her morning and get Mother’s Day off to a relaxed and delicious start.
P.S. Don’t forget to enter Bonne Maman’s sweepstakes right here!
Grain-free Crepes with Apricot Preserves
Ingredients
For the grain-free crepes:
- 1 cup cassava flour, sifted
- 2 eggs
- 1/2 cup almond milk
- 1/2 cup water
- 1/4 teaspoon sea salt
- 2 teaspoons raw sugar
- 2 tablespoons ghee, melted, plus more for cooking
- 1/2 teaspoon vanilla
For serving:
- 1/2 cup Bonne Maman Apricot Preserves
- Powdered sugar
- Whipped cream
- Fresh Fruit
Instructions
- Blend all the crepe ingredients with an immersion or regular blender until smooth.
- Heat a large skillet or crepe pan over medium heat and add just enough ghee to coat the pan with a very thin layer. When the pan is hot, add a scant 1/3 cup of batter and quickly tilt the pan to help the crepe form an even surface. Cook for two minutes, or until light golden brown on the bottom, then carefully flip with a spatula and cook for 1-2 minutes on the second side. Repeat with the remaining batter.
- Spread each crepe with a tablespoon of apricot preserves and fold into quarters or roll. Dust with powdered sugar and serve with whipped cream and fresh fruit.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 463Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 111mgSodium: 198mgCarbohydrates: 92gFiber: 2gSugar: 55gProtein: 5g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.
OMG Becky these look to die for! I love Bonne Maman they do such amazing preserves… Gonna have to go out and buy some now 😉
mmmMMMmmm…such a lovely Spring breakfast….our kind of breakfast right here.
These look simply divine and portray my exact dreams of the perfect breakfast and way to start my day.
This wonderful looking breakfast looks simply delicious. I must make this one soon.
MMM now this is the kind of morning love I crave. My eyes have fallen in love and now my belly wants to have the same feeling…
Wow honestly, you’re the queen of beautiful breakfast foods. These look and sound amazing!
These look amazing! Crepes are so special and I LOVE the apricot preserves on yours, that’s my absolute favorite. I love that you used cassava flour too.
We used to make crepes for every Mother’s Day morning too! I’d stopped since I had to go gluten-free and went paleo, but can’t wait to give these a shot!
I just got my first bag of cassava flour. I can’t wait to make these!
These look so good. I really am terrible at making crepes, but I just bought a crepe pan, so maybe that will help.
Wow these crepes look like the perfect texture and how delicious to pair it with apricot.
Crepes are totally my jam. And these look delish! Can’t wait to try them.
These crepes look so delicious! I love that you make the batter with your immersion blender- I hate getting my big blender dirty so that’s perfect. This looks like a wonderful breakfast!
I LOVE crepes and the apricot jam gives a hint of sweetness and citrus. What an awesome flavor combo !!
These are so beautiful, and I love that gorgeous jam jar, it just makes the photos!
Thank you, Kari! I agree–love Bonne Maman’s jars!
These look so dreamy! Like something from a Parisian Cafe!
Thank you, Cristina!
It must be a crepe kinda week since I posted some too, haha! I, however, did not think of using apricot preserves with mine, and that sounds deeelish. Especially Bonne Maman. That stuff is sheer awesomeness in a bottle.
Yes! Isn’t Bonne Maman the best?!?
I would love this for Mothers Day breakfast in bed! Those preserves look mouthwatering!
Thank you, Renee! The preserves are so packed with fruity flavor!
I love crepes. They’re such a childhood favorite of mine.
Crepes are so good! I didn’t try them until I was an adult so I’m making up for lost time.
I love Bonne Maman preserves. I was disappointed I didn’t get this post! These crepes look SO delicious. It has been ages since I made crepes, so I’ll have to make them again soon.
Thank you, Mary! It had been a while since I made crepes, too, and they’re so good with the preserves!