Crepes are a classic French dish that is often made with wheat flour. However, there are many people who cannot eat gluten, so it is important to find a recipe that is both delicious and safe for them to eat. This recipe uses Petley Grain Gluten-Free All Purpose Flour, which is a blend of rice flour, tapioca fiber, potato starch, xanthan gum, and guar gum. This flour is perfect for making crepes because it is light and airy, and it has a slightly sweet flavor.I'm 

The Basic Crepe (Gluten-Free)

Exciting Filling Variations Below The Recipe

Ingredients:

• 1 cup Petley Grain Gluten-Free All Purpose Flour
• 2 eggs
• 1 cup milk
• 2 tablespoons melted butter
• 1/4 teaspoon salt
• 1 tablespoon sugar (optional)

Instructions:

1. Combine all ingredients in a blender and blend until smooth.
2. Let the batter rest for 30 minutes.
3. Heat a non-stick skillet over medium heat.
4. Pour 1/4 cup of batter into the skillet and swirl to coat the bottom.
5. Cook for 1-2 minutes, or until the edges are set and the bottom is golden brown.
6. Flip the crepe and cook for 30 seconds more.
7. Remove the crepe from the skillet and repeat with the remaining batter.

Lets Explore Some Fillings!

Delicious Gluten-Free Crepe Filling Ideas

Gluten-free crepes are a blank canvas for culinary creativity! Whether you're craving something sweet, savory, or a little bit of both, these thin, delicate pancakes are the perfect vessel for a myriad of delicious fillings. If you've mastered the art of gluten-free crepe making (and if you haven't, check out my [link to your gluten-free crepe recipe]!), then it's time to explore the endless possibilities of fillings.

Sweet Sensations

Classic Fruit & Cream:

Strawberries and whipped cream are a timeless pairing, but don't stop there! Try raspberries, blueberries, sliced bananas, or even a medley of seasonal fruits. A dollop of dairy-free whipped cream or coconut cream adds a touch of indulgence.

Assembling the Classic Fruit & Cream Crepes:

1. Prepare the Fruit: Wash and prepare your chosen fruit. Slice strawberries, bananas, or other larger fruits. If using berries, you can leave them whole or halve them.
2. Whip the Cream: Prepare your whipped cream (dairy or non-dairy). You can use store-bought whipped cream or make your own. For homemade, use heavy cream (or full-fat coconut cream for dairy-free) and whip until soft peaks form. Sweeten with powdered sugar to taste.
3. Assemble the Crepes:
   • Lay a cooked crepe flat on a plate.
   • Spread a layer of whipped cream down the center of the crepe.
   • Arrange your chosen fruit on top of the whipped cream.
   • Fold the crepe in half or into quarters.
   • Dust with powdered sugar (optional).
   • Serve immediately.

Fruit & Cream Variations:

Berry Bliss Crepes:

1. Fruit: Use a mix of fresh berries like strawberries, raspberries, blueberries, and blackberries.
2. Cream: Use whipped cream or a lighter option like Greek yogurt or a sweetened mascarpone cream.
3. Enhancement: Drizzle with a balsamic glaze for a sophisticated touch.

Tropical Delight Crepes:

1. Fruit: Use tropical fruits like mango (sliced or diced), pineapple (chunks or rings), and shredded coconut.
2. Cream: Use coconut whipped cream for a tropical twist.
3. Enhancement: Drizzle with passion fruit syrup or a light rum glaze.

Tips for Success:

• Fresh Fruit: Use the freshest, ripest fruit available for the best flavor.
• Cream Consistency: Don't overwhip your cream. It should be soft and spreadable, not stiff.
• Presentation: Get creative with how you fold or arrange your crepes. You can fold them into triangles, roll them up, or create elegant fan shapes.
• Sweetness: Adjust the sweetness of your whipped cream or other components to your preference.

Enjoy creating these delicious and versatile gluten-free crepes! They're perfect for breakfast, brunch, dessert, or any time you want a special treat.

Chocolate Hazelnut Heaven

Nutella (or a gluten-free alternative) and sliced hazelnuts are a match made in heaven. Add some sliced bananas or a sprinkle of cocoa powder for extra flair.

Ingredients for Filling:

• 1/2 cup Nutella (or a gluten-free hazelnut spread alternative)
• 1/4 cup chopped hazelnuts, toasted
• 1 ripe banana, sliced
• Optional toppings:
  • Whipped cream (dairy or non-dairy)
  • Sliced strawberries or raspberries
  • Dusting of cocoa powder
  • Chocolate shavings
  • Maple syrup

Assemble the Crepes:

1. Lay each crepe flat on a plate.
2. Spread a thin layer of Nutella (or your gluten-free alternative) over half of the crepe.
3. Sprinkle with toasted hazelnuts.
4. Arrange sliced banana on top of the Nutella.
5. Fold the crepe in half, then in half again to form a triangle.

Garnish and Serve: Top with whipped cream, sliced strawberries or raspberries, a dusting of cocoa powder, chocolate shavings, or a drizzle of maple syrup, as desired. Serve immediately and enjoy!

Tips and Variations:

• Toasting Hazelnuts: Spread the hazelnuts on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Let them cool slightly before chopping.
• Dairy-Free Options: Use your favorite non-dairy milk and coconut oil instead of butter for a dairy-free version. Ensure your hazelnut spread is also dairy-free.
• Flavor Variations: Add a pinch of cinnamon or nutmeg to the crepe batter for a warm, spiced flavor.
• Fruit Variations: Substitute the banana with other fruits like sliced strawberries, raspberries, blueberries, or peaches.
• Storage: Leftover crepes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet or microwave.  

Berry Compote & Mascarpone

A warm berry compote (made with fresh or frozen berries) paired with creamy mascarpone cheese is a sophisticated and delicious treat.

For the Berry Compote:

• 2 cups mixed berries (fresh or frozen – such as strawberries, blueberries, raspberries, and blackberries)
• 1/4 cup granulated sugar (adjust to your taste and the sweetness of the berries)
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch (or tapioca starch for a grain-free option) mixed with 2 tablespoons cold water

For the Mascarpone Cream:

• 8 ounces mascarpone cheese, softened
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk or cream (optional, for a smoother consistency)

Make the Berry Compote:

• In a medium saucepan, combine the berries, sugar, and lemon juice.
• Bring the mixture to a simmer over medium heat, stirring occasionally.
• In a small bowl, whisk together the cornstarch or tapioca starch and cold water until smooth.
• Once the berry mixture is simmering, slowly pour in the cornstarch/tapioca starch slurry, whisking constantly.
• Continue to simmer for a few minutes, or until the compote has thickened.
• Remove from heat and let cool slightly.

Prepare the Mascarpone Cream:

• In a bowl, beat the softened mascarpone cheese with an electric mixer until smooth.
• Add the powdered sugar and vanilla extract and continue beating until well combined.
• If the mascarpone is too thick, add milk or cream, one tablespoon at a time, until you reach a smooth, spreadable consistency.

Assemble the Crepes:

• Lay each crepe flat on a plate.
• Spoon a generous amount of berry compote onto the center of each crepe.
• Top with a dollop of mascarpone cream.
• Fold the crepes in half or into quarters, or roll them up.

Serve:

• Serve the crepes immediately while the compote is warm. Garnish with fresh berries or a dusting of powdered sugar for an extra touch of elegance.

Tips and Variations:

• For a richer flavor, add a splash of Grand Marnier or other liqueur to the berry compote.
• You can substitute the mascarpone cream with whipped cream or Greek yogurt for a lighter option.
• Feel free to experiment with different fruits in the compote, such as peaches, plums, or apples.
• For a more decadent treat, drizzle the finished crepes with chocolate sauce or maple syrup.
• Store leftover crepes and compote separately in the refrigerator for up to 3 days. Reheat the crepes gently before serving.

Apple Cinnamon Delight

Sautéed apples with cinnamon and a drizzle of maple syrup make a warm and comforting filling, perfect for autumn. Add some chopped walnuts or pecans for added texture.

For the Apple Filling:

• 2 medium apples (such as Honeycrisp, Gala, or Braeburn), peeled, cored, and thinly sliced
• 1 tablespoon butter (or coconut oil)
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• 2 tablespoons maple syrup (plus more to taste)
• ¼ cup chopped walnuts or pecans (optional)

For the Maple-Walnut Drizzle:

• ¼ cup pure maple syrup
• 2 tablespoons butter (or coconut oil)
• ¼ cup chopped walnuts

Cook the Apple Filling:

• In a large skillet over medium heat, melt the butter (or coconut oil).
• Add the sliced apples and cook for 5-7 minutes, stirring occasionally, until the apples begin to soften.
• Stir in the cinnamon, nutmeg, and maple syrup. Continue to cook for another 2-3 minutes, or until the apples are tender but still hold their shape.
• If desired, stir in the chopped walnuts or pecans. Remove from heat and set aside.

Prepare the Maple-Walnut Drizzle:

• In a small saucepan over medium heat, combine the maple syrup and butter (or coconut oil).
• Cook for 2-3 minutes, stirring occasionally, until the butter is melted and the sauce is slightly thickened.
• Stir in the chopped walnuts.

Assemble the Crepes:

• Lay a crepe flat on a plate.
• Spoon a generous amount of the apple filling onto the center of the crepe.
• Fold the crepe in half, then in half again to form a triangle. Alternatively, you can roll the crepes up like a burrito.
• Drizzle generously with the maple-walnut sauce.

Serve Immediately:

These crepes are best enjoyed warm. Garnish with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of elegance, if desired. Enjoy!

Lemon Ricotta & Honey

A light and refreshing filling made with ricotta cheese, lemon zest, and a drizzle of honey. This is a perfect brunch option.

Ingredients for Filling:

1 cup ricotta cheese (whole milk ricotta is recommended for the best flavor and texture)
1/4 cup powdered sugar
1 tablespoon lemon zest (from about 2 medium lemons)
2 tablespoons lemon juice (from about 1 medium lemon)
1/4 teaspoon vanilla extract
2-4 tablespoons honey, for drizzling (adjust to your taste)

Prepare the Filling:

• In a medium bowl, combine the ricotta cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix well until everything is evenly distributed. Taste and adjust the sweetness or lemon flavor as needed.

Assemble the Crepes:

• Lay a cooked crepe flat on a plate.
• Spread 2-3 tablespoons of the lemon ricotta filling evenly over the crepe.
• Fold the crepe in half, then in half again to form a triangle. Alternatively, you can roll the crepes up like a burrito.
• Drizzle generously with honey.

Serve:

• Serve the crepes immediately. Garnish with fresh berries, a sprinkle of powdered sugar, or a sprig of mint, if desired.

Tips and Variations:

• For a richer flavor: Add 1-2 tablespoons of heavy cream to the ricotta filling.
• For a sweeter filling: Increase the amount of powdered sugar or honey in the ricotta mixture.
• For a more intense lemon flavor: Use Meyer lemons for both the zest and juice.
• Make-ahead: Crepes can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a warm skillet or microwave before filling. The filling can also be made ahead and stored in the refrigerator for up to 2 days.
• Other filling options: Consider adding berries, such as raspberries or blueberries, to the ricotta filling or using a different citrus fruit, like orange or lime. You can also add a sprinkle of chopped nuts, like almonds or pistachios, for added texture.
• Dairy-free option: Use a dairy-free milk and a dairy-free ricotta alternative. Coconut oil can be used in place of butter.

Peanut Butter & Banana

A simple yet satisfying combination that's perfect for a quick breakfast or snack. Add some chocolate chips for extra indulgence.

Ingredients for Filling:

• 1/4 cup peanut butter (creamy or crunchy, natural or regular)
• 2 ripe bananas, sliced
• Optional toppings:
  • Chocolate chips (dark, milk, or white)
  • Honey or maple syrup
  • Chopped nuts (peanuts, almonds, walnuts)
  • Fresh berries (strawberries, blueberries, raspberries)
  • Whipped cream (dairy or non-dairy)
  • A sprinkle of cinnamon

Assemble the Peanut Butter & Banana Crepes:

• Lay a cooked crepe flat on a plate.
• Spread a thin layer of peanut butter over half of the crepe.
• Arrange banana slices over the peanut butter.
• Fold the crepe in half, then fold it in half again to form a triangle.
• Alternatively, you can roll the crepe up like a burrito.

Add Your Favorite Toppings (Optional):

• Drizzle with honey or maple syrup.
• Sprinkle with chocolate chips, chopped nuts, or cinnamon.
• Top with fresh berries or whipped cream.

Tips and Variations:

• For thinner crepes: Use slightly more milk in the batter.
• For sweeter crepes: Add an extra tablespoon of sugar to the batter.
• For a richer flavor: Use brown butter instead of regular melted butter.
• For a vegan option: Substitute the eggs with flax eggs (1 tbsp ground flaxseed meal mixed with 3 tbsp water per egg) and use plant-based milk and butter/oil.
• Make-ahead: Crepes can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat them gently in a pan or microwave before filling.
• Storage: Store leftover crepes in an airtight container in the refrigerator for up to 3 days.

Savory Delights

Ham & Cheese

A classic savory crepe filling. Use your favorite gluten-free ham and cheese, and consider adding some spinach or mushrooms for extra flavor.

Ingredients for Filling:

• 1 tablespoon butter (or dairy-free alternative)
• 8 ounces cremini mushrooms, sliced
• 5 ounces fresh spinach
• 6-8 slices gluten-free ham (check label to ensure it's gluten-free)
• 1 ½ cups shredded cheese (Gruyere, cheddar, or your favorite melting cheese)
• Salt and pepper to taste

Sauté the Mushrooms and Spinach:

• While the batter rests, melt 1 tablespoon of butter in a large skillet over medium heat.
• Add the sliced mushrooms and sauté for 5-7 minutes, or until they are softened and golden brown. Season with salt and pepper to taste.
• Add the spinach to the skillet and cook until it wilts, about 2-3 minutes. Remove from heat and set aside.

Assemble the Crepes:

• Lay a cooked crepe flat on a plate.
• Spread a thin layer of shredded cheese on one half of the crepe.
• Top with a slice of gluten-free ham, some sautéed mushrooms and spinach.
• Fold the crepe in half, then in half again to form a triangle.

Optional: Warm the Crepes:

• For extra melty cheese, you can place the assembled crepes in a baking dish and bake at 350°F (175°C) for 5-10 minutes, or until the cheese is melted and bubbly. Alternatively, you can briefly warm them in the skillet you used for the mushrooms.

Serve:

• Serve the crepes immediately. You can garnish with fresh herbs, a dollop of sour cream or Greek yogurt, or a sprinkle of paprika for added flavor and presentation.

Tips and Variations:

• For a sweeter crepe: Omit the salt from the batter and add 1-2 tablespoons of sugar. Fill with fruit, Nutella, or whipped cream.
• Make-ahead: Crepes can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before filling.
• Vegetarian option: Omit the ham and add more mushrooms, spinach, or other vegetables like bell peppers or asparagus.
• Spice it up: Add a pinch of red pepper flakes to the mushroom sauté for a little heat.
• Cheese variations: Experiment with different cheeses like Gruyere, Swiss, or mozzarella.
• Herb additions: Add fresh herbs like thyme, parsley, or chives to the filling or garnish.

Spinach & Ricotta

A vegetarian favorite. Sautéed spinach with ricotta cheese and a sprinkle of Parmesan cheese makes a light yet flavorful filling.

For the Filling:

• 1 tablespoon olive oil
• 10 ounces fresh spinach, roughly chopped
• 1 cup ricotta cheese (whole milk or part-skim)
• ½ cup grated Parmesan cheese, plus extra for topping
• 1 clove garlic, minced
• ¼ teaspoon nutmeg
• Salt and freshly ground black pepper to tastE

Prepare the Filling:

• Heat the olive oil in a large skillet over medium heat.
• Add the minced garlic and sauté for about 30 seconds, until fragrant. ¹ Be careful not to burn it.
• Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes. You may need to do this in batches depending on the size of your skillet.
• Remove the spinach from the skillet and squeeze out as much excess moisture as possible using your hands or a clean kitchen towel. This prevents the crepes from becoming soggy.
• Return the spinach to the skillet (or a bowl if you used the same skillet for the crepes).
• Add the ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper to the spinach.
• Stir well to combine.

Assemble the Crepes:

• Lay a cooked crepe flat on a plate.
• Spoon about 2-3 tablespoons of the spinach and ricotta filling onto the center of the crepe.
• Fold the crepe in half, then in half again to form a triangle. Alternatively, you can roll the crepes up like a burrito.

Serve:

• Top the filled crepes with extra Parmesan cheese and a sprinkle of freshly ground black pepper.
• You can also drizzle with a little melted butter or a light cream sauce for added richness (optional).
• Serve immediately.

Tips and Variations:

• Make-Ahead: The crepes and filling can be made ahead of time and stored separately in the refrigerator. Reheat the crepes gently before filling.
• Herb Variations: Add fresh herbs like thyme, chives, or parsley to the filling for extra flavor.
• Cheese Variations: Substitute mozzarella or Gruyere cheese for the Parmesan.
• Nutritional Boost: Add a handful of chopped walnuts or pine nuts to the filling for added texture and nutrients.
• Sauce Options: Consider serving the crepes with a Bechamel sauce, a tomato sauce, or a creamy mushroom sauce.
• Presentation: For a more elegant presentation, arrange the filled crepes on a serving platter and garnish with fresh herbs.

Mushroom & Gruyere

Sautéed mushrooms with Gruyere cheese and a touch of thyme create a sophisticated and earthy filling.

Ingredients for the Filling:

• 1 tablespoon olive oil
• 1 pound cremini mushrooms, sliced (or a mix of your favorite mushrooms like shiitake, oyster, or portobello)
• 2 cloves garlic, minced
• 4 sprigs fresh thyme, leaves only
• ½ cup grated Gruyere cheese
• Salt and freshly ground black pepper to taste
• 2 tablespoons dry sherry (optional, adds depth of flavor)
• 1 tablespoon butter (optional, for extra richness in the mushroom mixture)

Sauté the Mushrooms:

• Heat the olive oil in a large skillet over medium-high heat.
• Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until they begin to brown and release their moisture.
• Add the minced garlic and thyme leaves and cook for another minute until fragrant.
• If using, add the sherry to the pan and cook for another minute, allowing the alcohol to evaporate.
• Season with salt and pepper to taste.
• If desired, stir in the tablespoon of butter for extra richness.
• Remove from heat and set aside.

Assemble the Crepes:

• Lay a cooked crepe flat on a plate.
• Sprinkle a tablespoon of Gruyere cheese over the center of the crepe.
• Spoon a generous portion of the sautéed mushroom mixture over the cheese.
• Fold the crepe in half, then in half again to form a triangle. Alternatively, you can roll the crepes up like a burrito.
• Repeat with the remaining crepes and filling.

Optional Finishing Touches:

• For a more elegant presentation, you can lightly brown the filled crepes in a skillet with a little butter before serving.
• Garnish with fresh thyme sprigs or a sprinkle of extra Gruyere cheese.
• Serve immediately.

Tips and Variations:

• For a richer flavor: Use brown butter instead of regular melted butter in the crepe batter. To make brown butter, melt butter in a light-colored saucepan over medium heat, swirling frequently, until it turns a nutty brown color and has a fragrant aroma. Be careful not to burn it.
• Add other vegetables: Consider adding other vegetables to the mushroom sauté, such as shallots, spinach, or asparagus.
• Make it cheesy: Feel free to experiment with different cheeses, such as Fontina, Emmental, or even goat cheese.
• Add protein: For a heartier meal, add cooked chicken, ham, or sausage to the filling.
• Sweet Crepes: For sweet crepes, omit the salt and add 1-2 tablespoons of sugar to the batter. Fill with fruit, Nutella, or whipped cream.

Vegetables & Goat Cheese

Roasted vegetables like bell peppers, zucchini, and eggplant paired with tangy goat cheese make a delicious and healthy filling.

For the Roasted Vegetables:

• 1 medium red bell pepper, cored and chopped
• 1 medium yellow bell pepper, cored and chopped
• 1 medium zucchini, sliced
• 1 medium eggplant, cubed
• 1 red onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Filling:

• 4 ounces goat cheese, crumbled
• Fresh herbs (such as thyme, rosemary, or chives), chopped (optional)

Prepare the Roasted Vegetables:

• Preheat oven to 400°F (200°C).
• In a large bowl, toss the bell peppers, zucchini, eggplant, red onion, and garlic with olive oil, oregano, salt, and pepper.
• Spread the vegetables in a single layer on a baking sheet.
• Roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

Assemble the Crepes:

• Lay a cooked crepe flat on a plate.
• Spoon a generous amount of roasted vegetables onto the center of the crepe.
• Sprinkle with crumbled goat cheese and fresh herbs (if using).
• Fold the crepe in half or into quarters, or roll it up.
• Repeat with the remaining crepes and filling.

Serve:

• Serve the crepes immediately and enjoy!

Tips and Variations:

• For a richer flavor, use whole milk instead of low-fat or non-dairy milk.
• Add a pinch of red pepper flakes to the roasted vegetables for a touch of heat.
• Substitute other vegetables, such as mushrooms, asparagus, or spinach, for the ones listed.
• Use different types of cheese, such as feta or ricotta, instead of goat cheese.
• Drizzle the filled crepes with a balsamic glaze or pesto sauce for added flavor.
• For a sweet twist, use a sweet crepe batter (with sugar and vanilla extract) and fill the crepes with fruit and whipped cream.

Chicken & Bechamel

A creamy and comforting filling made with shredded chicken and a classic bechamel sauce.

Ingredients:

• For the crepes:
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup milk
  • 1/4 cup water
  • 1 tablespoon melted butter
  • Pinch of salt
• For the filling:
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cooked and shredded  
  • 1/2 cup bechamel sauce
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
• For serving:
  • Melted butter or olive oil
  • Fresh parsley, chopped

Make the filling:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the shredded chicken and cook for 5 minutes more, or until heated through.  
3. Stir in the bechamel sauce, Parmesan cheese, salt, and pepper.
4. Cook for 2 minutes more, or until the sauce is heated through.

Assemble the crepes:

1. Place a crepe on a plate and spread with a spoonful of the filling.
2. Fold the crepe in half, then in half again to form a triangle.
3. Repeat with the remaining crepes and filling.
4. Serve immediately, garnished with fresh parsley.

Tips:

• For extra flavor, add a pinch of nutmeg to the bechamel sauce.
• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• If you don't have bechamel sauce, you can use a store-bought Alfredo sauce or a simple cream sauce made with butter, flour, and milk.
• These crepes can be made ahead of time and reheated in a skillet or oven.

Smoked Salmon & Cream Cheese Crepes

These crepes are a luxurious and elegant breakfast or brunch option. The smoked salmon and cream cheese filling is rich and flavorful, and the capers and dill add a bright, refreshing flavor.

Ingredients:

• 1 package (8 ounces) cream cheese, softened
• 1/4 cup chopped fresh dill
• 1 tablespoon capers, drained
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 8 ounces smoked salmon, thinly sliced
• 8 crepes

Instructions:

1. In a medium bowl, combine the cream cheese, dill, capers, salt, and pepper. Mix until well combined.
2. Spread about 1/4 cup of the cream cheese mixture on each crepe.
3. Top with smoked salmon slices.
4. Roll up the crepes and serve immediately.

Tips:

• For a more decadent filling, add a tablespoon of sour cream to the cream cheese mixture.
• If you don't have any fresh dill, you can use 1 teaspoon of dried dill.
• You can also use store-bought crepes to save time.
• Serve these crepes with a side of your favorite fruit or a simple salad.

Storage Instructions

Once cooled, I recommend stacking these gluten-free crepes on top of each other and storing them in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Thaw on the counter for 15-30 minutes before gently peeling the crepes apart. To reheat, microwave for 10-15 seconds.