The Light and Tasty column today offers you crêpes recipes. For the occasion, I prepared some rice crêpes with Grand Marnier and jam that were very well received by all of us (including the son-who-usually-rejects-unknown-recipes! 😃).

For this recipe, I used the gluten-free and dairy-free crêpes that I published yesterday as a base recipe, although today I decided to call them rice crêpes for practicality 😊 and to avoid repeating such a long title. Indeed, they are made with rice flour and rice milk, so they are also gluten-free and dairy-free (or better said lactose-free). But it is essential to tell you that they are delicious and perfectly replaceable with classic crêpes made with other flours and cow’s milk; these rice crêpes have truly been a great discovery for me! and they are absolutely worth repeating!

For the first recipe with these rice crêpes, I decided to play it safe and try them (they are also great eaten just like that, without filling) in a sweet version, especially I wanted to try them with Grand Marnier, the quintessential crêpes liqueur.

Although it is a sweet recipe, it is still suitable for the column, as they are neutral crêpes, meaning without sugar, and with only a scant teaspoon of jam for each crêpe. What more could you want from a dessert? 😀

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Difficulty: Medium
Cost: Economical
Rest time: 30 Minutes
Preparation time: 35 Minutes
Portions: 4People
Cooking methods: Stovetop
Cuisine: Vegan
Seasonality: All Seasons

Ingredients

8 crêpes (gluten-free and dairy-free)
1.5 oz jam
8 teaspoons Grand Marnier
powdered sugar (for decoration, optional)

Tools

Plate
Plates for dessert

Steps

As mentioned in the introduction, for this recipe I used the gluten-free and dairy-free crêpes made with rice flour and rice milk.
Prepare the crêpes following the recipe and stack them on top of each other. Leave them stacked for a few minutes before filling them; this way, they become soft and elastic.
and easily foldable without breaking.
Spread a small amount of jam on each crêpe (a teaspoon, but naturally it depends on personal taste and how large, or small, the crêpes are).
👉 I used plum jam, but any flavor is fine.
Fold the crêpe in half.
Then fold again to obtain a fan.
Pour a teaspoon of Grand Marnier on each fan.
👉 Initially, I used less (a teaspoon for three crêpes) but a little more was not unwelcome. 😃 Naturally, this recipe, in this version with Grand Marnier, is not suitable for children; it is important to mention.
Finally, but optionally, a sprinkle of powdered sugar, even just as decoration around the edge of the plate.
For those without intolerance issues, or simply for those who want to try this recipe with other types of crêpes, here are the links to my two previous crêpes:
Crêpes with Lentil Aquafaba
Flavia and Francesca’s Crêpes
Let me know! And send me the photos, so I can add them to the album of my recipes made by you! 😊