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.)
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!
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.
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