A Taste of Teen Summit – Strawberry Crepes

Teen attendees at last month’s FARECon featuring Teen Summit competed to create allergy-friendly versions of their favorite dishes. The top two recipes were developed by Joel and Mary Schaefer of Your Allergy Chefs (yourallergychefs.com).

This recipe was inspired by Celia Malba, one of the winners of the Teen Recipe Challenge. Filled with strawberry jam and fresh strawberries, these crepes come together easily to make an impressive and delicious dessert!


Strawberry Crepes

Makes: 12 crepes

Free of: gluten and top 8 allergens



2 tbsp white chia seeds soaked in 1/3 cup water for 30 minutes to 1 hour (see recipe notes)

2 cups rice milk

1 1/2 cups gluten-free all-purpose flour blend

1/2 cup gluten-free oat flour

2 tbsp grapeseed or canola oil, plus more as needed for cooking crepes

1 tbsp granulated sugar

1/4 tsp salt

3/4 cup strawberry jam

Fresh strawberries, rinsed, hulled and sliced

Allergy-friendly whipped topping



  1. Put the chia-water mixture, rice milk, gluten-free flour, oat flour, oil, sugar, and salt in a blender and mix until thoroughly combined.
  2. Put the batter in the refrigerator and let it rest for at least 2 hours.
  3. Heat a medium nonstick frying pan over medium heat. Grease the pan with a small amount of vegetable oil. Pour a small ladle of batter (about 1/4 cup) in the middle of the pan and with a circular motion starting in the center, spread the batter gently using the bottom of the ladle.
  4. Cook for 1 1/2 to 2 minutes, until the crepe is golden brown. Gently slip a spatula under edge of crepe and flip over and cook for an additional minute, until golden brown.
  5. Slide finished crepe onto a plate, cover with a paper towel to make sure the crepes stay moist, and keep warm while cooking remaining crepes.
  6. Spread a thin layer of strawberry jam (about 1 tablespoon) on half of each crepe. Arrange sliced strawberries on the jam.
  7. Fold the other half of the crepe on top of the strawberries, then fold in half. Repeat with the remaining crepes.
  8. Serve with strawberries and whipped topping. Dust with confectioner’s sugar if you like.


Recipe Notes:

  • We prefer white chia seeds because of the neutral color in the crepes. However, there is no nutritional difference between white and black chia seeds.