Northern Michigan Recipes: If you're thinking crepes are for the experienced, culinary-trained, french kitchen masters—Au contraire, Pierre. Our local food blogger Kristin Celeste has crafted a quick and simple recipe for Mixed Berry Crepes. Not only are they gluten-free, but these little lovelies can also be altered to include your own favorite seasonal produce and herbs.

And hey, if you haven't gained membership until now—welcome to the clean plate club. Bon appétit!

Mixed Berry Crepes

This recipe features local produce from 9 Bean Rows Farm, Gallagher’s Farm and locally produced products from Food for Thought.


Meyer lemon Farm fresh local eggs
Local mixed berry preserves
Farm fresh local blueberries, frozen
Farm fresh local blackberries, frozen
Farm fresh local raspberries, frozen
Tapioca flour
Vanilla Coconut oil


Zest lemon, mince lemon zest and juice lemon. In a small sauce pan, bring to a boil one half cup mixed berry preserves, one half cup blueberries, one half cup blackberries, one half cup raspberries, one teaspoon tapioca flour, two tablespoons water, two teaspoons lemon juice, one teaspoon minced lemon zest and one half  teaspoon vanilla. Bring to a boil, then stir well, cover, reduce to low and cook for ten minutes. Remove from heat, stir well and let cool.

In a glass bowl, mix three egg whites, one half cup tapioca four, one tablespoon water, one teaspoon lemon zest, one teaspoon lemon juice and one half teaspoon vanilla.

Heat crepe pan with one half teaspoon coconut oil until hot. Add three tablespoons (and not a drop more!) batter to pan and rotate batter in pan to fill pan bottom. Cook for one-two minutes until crepe edges begin to bubble, flip over and cook on the other side for a minute. Remove crepe to serving dish and add a few tablespoons of mixed berry sauce to crepe. Roll crepe and top off with an additional teaspoon or two of mixed berry sauce. Makes four crepes.

Photo(s) by Kristin Celeste Shroeger