I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.

If you’ve been reading my blog for a while, you know my stance on desserts: strongly PRO!  Apparently the word is getting around, because I was quoted in this article last month about dietitians’ dessert go-to’s, and my most popular post on “cheesefake” is now over a year old!  But I have some criteria for desserts that are consumed frequently: they should be packed with vitamins, minerals, protein and fiber, just like dinner.  And they should be in addition to your healthy meal, not instead of!

I love using yogurt, fruit, fruit purees, and naturally high-fiber ingredients like nuts, dates, and cocoa powder to get the party started – and as anyone who’s ever seen an episode of Chopped knows, you can use crepes as a vehicle for just about anything.  You probably already have the ingredients in your pantry, and by adding a nutrient-dense filling you can make a simple shell go a long way to get a delicious and sweet ending to a meal – without a single regret.

Crepes are, of course, usually flour based.  By using the Breton Gluten Free Original with Flax crackers, you can offer your friends with Celiac’s Disease (hello, it’s their month!) this classic French treat for a fraction of the calories found on Parisian streets.  My crepes are modestly sized, use less butter, and with some ricotta cheese and fruit you get a dessert that’s both light and satisfying.  Bon appetite, oui?


Gluten-Free Crepes with Ricotta and Pear


  • 1 egg
  • 1/2 c milk
  • 1 tsp vanilla
  • 1 Tbsp sugar
  • 1 Tbsp melted butter + 1 Tbsp to coat pan
  • 1/2 c Breton Gluten Free Original with Flax crackers,
    ground in a blender or food processor
  • Dash nutmeg
  • Dash salt
  • 1/2 c  cinnamon-vanilla ricotta
  • 1 pear, thinly sliced (or other fruit as desired)

In a mixing bowl, whisk the egg with milk, vanilla, sugar, melted butter, and spices until evenly combined.  Stir in the cracker crumbs and mix.  Heat an 8″ nonstick pan on high and add butter to coat.  When hot, pour 1/4 c of the batter into the pan and immediately move pan so that it coats the bottom thinly and evenly; reduce heat to medium-high.  Using a spatula, flip once after the first side is set and lightly browned (~2-3 minutes) and cook the second side until light brown blisters form.  (There’s a good tutorial that demonstrates the flipping here, though he has slightly different directions.)  Makes 4 crepes; divide cheese and pear evenly between the crepes to fill.


 Check out more Breton cracker recipes here: