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.
Ingredients
- 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
Instructions
- 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!
Notes
*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
(or carob chips)