These slightly sweet, fruit-filled crepes may be small and delicate, but they pack a solid nutritional punch! That’s because they’re made with high-protein, high-fiber coconut flour along with lots of other delicious, wholesome ingredients!
As shown in below, we like to fill our crepes with homemade whipped cream and fresh organic berries. However, when cherry season arrives, you’ll find us with cherry-stuffed crepes drizzled with fresh cherry puree! Mmm!
Filling a crepe is as easy as 1, 2, 3 …
1. Once the crepes have cooled, add a small amount of fresh whipped cream along the center of each crepe. (If you’re dairy-free, substitute with whipped coconut cream, or spread a thin layer of all-fruit jam on the crepe.)
2. Add a small amount of mixed berries, or fresh fruit of your choice.
3. Then, gently roll each crepe. To keep the crepe rolled up, use a toothpick in the center to secure it. (Just don’t forget it’s there when you go to eat it!) Then, drizzle the crepe with fresh fruit puree and top with a dollop of whipped cream. Beautiful and delicious!
My youngest shows us how he does it, with his favorite summer fruit – fresh ripe cherries! Yum!
Time-saving tip: Using a griddle, rather than a small skillet, allows you to cook more crepes in less time. “But what about that pan-swirling thing?” you might ask … By simply using the back of a spoon, and working from the center outward, you can gentle spread the batter into a nice round shape without having to perfect the more difficult technique of swirling a hot pan around in a circular motion.
- 3 tbsp organic coconut flour
- 1 tsp arrowroot powder
- 1/2 tsp sea salt
- 1/8 tsp ground cinnamon
- Pinch of ground nutmeg
- 3 large eggs
- 1/3 cup raw whole milk (or unsweetened almond milk)
- 1 tsp pure honey (I prefer sage honey due to its mild flavor)
- 1/4 tsp pure vanilla extract
- 2 cups of your favorite fresh fruit, such as ripe berries, cherries, peaches or banana slices
- 2 cups fresh whipped cream (If you're dairy-free, substitute with whipped coconut cream or all-fruit jam, as noted below.)
- 1 cup diced organic strawberries (or fruit of your choice)
- 2 tsp pure honey
- Place strawberries (or fruit of choice) into a blender or VitaMix and drizzle with honey. Blend until pureed. Place puree in a small bowl and refrigerate until ready to use.
- I recommend my quick and easy honey-sweetened fresh whipped cream recipe. (If you're dairy-free, see step 10 below.)
- In a small bowl, mix together the coconut flour, arrowroot powder, salt and spices.
- In a medium bowl, whisk together the eggs, milk, honey and vanilla extract until well blended and slightly foamy.
- Add the dry ingredients to the wet and whisk well until no lumps remain.
- Set batter aside, so coconut flour can absorb some of the liquid, while you preheat a small skillet over medium heat. For quicker turn-around time, I like to use a griddle for making crepes. Whichever you opt to use, for best results, it’s important to be sure your cooking device is thoroughly preheated.
- Once your skillet (or griddle) is hot, lightly butter the surface (or use coconut oil). The butter should bubble and sizzle if your skillet/griddle is preheated well.
- Then, whisk batter again and add a large spoonful or two to the griddle. Using the back of the spoon, and working from the center outward, gently spread the batter into a thin, even layer to form a 5-inch round crepe.
- Cook crepe about 1-2 minutes until it begins to firm up. Then carefully slide a spatula under the crepe and gently flip it over. Cook on the second side for about a minute. Place crepes on wire rack to cool, while continuing to make the remaining crepes.
- Once the crepes have cooled, add a small amount of fresh whipped cream along the center of each crepe. (If you're dairy-free, substitute with whipped coconut cream or simply spread a thin layer of all-fruit jam on the crepe.)
- Add a small amount of mixed berries or your favorite fresh fruit such as ripe cherries, peaches, banana slices, etc.
- Then, gently roll each crepe. To keep the crepe rolled up, use a toothpick in the center to secure it. (Just don’t forget it’s there when you go to eat it!)
- *Drizzle crepe with fresh fruit puree and top with a dollop of whipped cream. Beautiful and delicious!
*You can drizzle the fresh fruit puree using a small spoon, or by placing the puree into a small ziplock baggie, snipping one end just a bit, to create a pastry-style bag.
This recipe was shared at: Homestead Barn Hop, Better Mom Mondays, Welcome Home Mondays, Modest Mondays, Monday Mania, Made from Scratch Mondays, Soli Deo Gloria, Titus 2sdays, Domestically Divine, Titus 2 Tuesdays Link Party, On Your Heart Tuesdays, Traditional Tuesdays, Tempt My Tummy Tuesdays, Tuesdays at the Table, Fat Tuesdays, Hearth & Soul, Kids in the Kitchen Link-Up, Living Well Wednesdays, Homemaking Link-Up, Allergy-Free Wednesdays, Gluten-Free Wednesdays, Pennywise Platter, Simple Lives Thursdays, Big Family Fridays, Fresh Bite Fridays, Feasting in Fellowship Fridays, Ingredient Spotlight
Cathy Schoenborn says
We feel the same way! 🙂
Caralyn @ glutenfreehappytummy says
wow! those look delicious! what a perfect treat for summer! and beautiful photos too! thanks for sharing!
Thanks so much of your sweet words, Caralyn! 🙂
Mary Hudak-Colllins says
This looks good enough to eat right off of my computer screen LOL. This would be a great change for breakfast in our house. Please do feel free to share it with our recipe hop ☺
Thanks, Mary! I’ll have to hop over and check out your site! 🙂 Kelly
Mary Hudak-Colllins says
Thank you Kelly for participating! I hope you will come by again and share some of your recipes ☺
Carrie- young living oil lady says
Hey Kelly! This looks divine! My father in law makes crepes for my children and they love them-such a special time together. I would love for you to link up with us at Kids in the Kitchen and share this wonderful recipe: http://younglivingoillady.com/home/kids-in-the-kitchen-link-up-week-17/ We link up on Tuesdays and would love to have you anytime! Hope to see you there 🙂 Blessings, Carrie
Sure, I’d be happy to share this recipe with your readers. Thanks for the invite! Great meeting you, Carrie! Blessings, Kelly 🙂
Mom Photographer (@MomPhotographer) says
love your recipe for the batter. never heard of using coconut flour in it. that sounds wonderful!
Hope you enjoy these! Thanks for taking time to leave a kind note! Blessings, Kelly
Alea @ Premeditated Leftovers says
Your crepes look amazing! I love that they are gluten-free too. Thanks for sharing them with the Hearth and Soul Hop.
My pleasure, Alea! I hope you enjoy them! Thanks for taking time to leave a sweet note! Blessings, Kelly <3
These look wonderful! Was wondering if they would freeze as well as regular pancakes do. My mother in law is coming over the weekend to watch our boys while we go to a convention and is really unsure about the boy’s diet (no processed food, no dyes, preservatives, additives, no HFCS, etc). I’m trying to get some things for her in the freezer to pull out to go with the menu I’m putting together so she doesn’t have to think about it. I guess I may just have to make some and try it! Hoping it works! Thanks for your great menu ideas! Many blessings on your ministry to families!
That’s a great question, Missy. I haven’t tried freezing these, but I would be a little worried only because crepes are so delicate. I think it might be better to go with a for sure since you don’t want to stress our your mom-n-law when she’s already probably feeling a little intimidated by your diet restrictions. So I would recommend sticking with something you know freezes well and you can do a little experiment with these when it’s you on the line if it doesn’t work – LOL! I know you know what I mean.
P.S. My almond flour or coconut flour pancakes freeze great! And can easily be reheated in a toaster oven (or oven). Just be sure to use a low temp – 225 degrees to avoid over-browning when reheating them.
Blessings, Kelly 🙂
[email protected] Domestic Diva says
Yum Kelly, I have been wanting a crepe! Pinned, and I will be featuring your recipe this week!
Thanks so much, Tessa! You are such a sweet friend! I am so thankful God crossed our paths! Blessings, Kelly
Michelle @ The Willing Cook says
Like Tessa, I couldn’t resist featuring this beautiful recipe on AFW this week. I love the gluten-free crepes as well. I only have to whip up an egg & dairy-free version. Thanks for the inspiration, as always!
Hi, Michelle! Wow, thanks so much! You and Tessa are so good to me! I am so excited to be friends with you both! I am loving both of your sites and really enjoy your sites as well! eHugs, Kelly
How would these be as savory crepes? I usually make sourdough crepes and fill them with cheese and veggies (something like a cross between a quesadilla and an omelet!). The sourdough ones freeze well too. But these look so much easier if I forget to get the starter out and really want crepes!
Yes, absolutely, Sami! I actually have a tweaked version of this recipe that I’ll be sharing for making GF tortillas. But you could easily sub-out the cinnamon and nutmeg with a more savory seasoning like oregano and simply omit the honey and the vanilla. I’ll be posting my GF tortilla recipe on Wednesday next week, so stay tuned … Blessings, Kelly 🙂
I followed the recipe exactly and the crepes were super easy and super delicious. Your recipes make GF seem like just another healthy alternative (versus a dietary restriction).
P.S. The entire batch was devoured by 2 very hungry three year olds, the next time I will double the recipe.
Hooray! It’s such a joy to help! Thank you for your kind words of encouragement. It is a blessing and I thank God for this ministry He has given me. I love helping create healthy, easy GF recipes that taste good. So glad your kiddos enjoyed these too! Blessings, Kelly 🙂
P.S.S. I agree, these probably would not freeze well – too delicate.
kimberley hart says
what kind of griddle do you use? want to make these but wondering if they would work on our cast iron griddle. thanks
Yes, these should work on a well-seasoned cast iron griddle – it just has to be very well seasoned, so it doesn’t allow the batter to stick. Hope you enjoy these, Kimberley! Blessings, Kelly 🙂