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Coconut Flour Crepes with Mixed BerriesCoconut Flour Crepes with Mixed Berries
Coconut Flour Crepes with Mixed Berries
Coconut Flour Crepes with Mixed Berries
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Recipe - Dearborn Market
CoconutFlourCrepeswithMixedBerries.jpg
Coconut Flour Crepes with Mixed Berries
Prep Time15 Minutes
Servings6
Cook Time9 Minutes
Calories148
Ingredients
3 large eggs
2/3 cup unsweetened refrigerated coconut milk
1/2 teaspoon vanilla extract
1/4 cup coconut flour
1 teaspoon cornstarch
2 tablespoons coconut oil
1/3 cup blueberries
1/3 cup quartered strawberries
1/3 cup raspberries
3/4 cup coconut whipped topping
Directions

1. 1. In medium bowl, whisk eggs, milk and vanilla extract. Whisk in flour and cornstarch; let stand 10 minutes. Makes about 1¼ cups.

 

2. 2. In 8-inch nonstick skillet, heat 1 teaspoon oil over medium heat; pour about 3 tablespoons egg mixture in center of skillet. Quickly swirl pan so batter forms an even, thin layer; batter should set immediately and form tiny bubbles. Cook crêpe 1 minute or until bottom is lightly browned and top appears dry. Gently lift 1 edge of crêpe with rubber spatula; carefully grab crêpe with fingers and flip. Cook crêpe 30 seconds or until bottom is lightly browned; transfer to plate. Repeat with remaining oil and batter to make 5 more, stacking crêpes to keep warm.

 

3. 3. Divide blueberries, strawberries and raspberries over crêpes; roll up. Serve crêpes topped with whipped topping.

 

Nutritional Information

  • 10 g Total fat
  • 7 g Saturated fat
  • 93 mg Cholesterol
  • 39 mg Sodium
  • 10 g Carbohydrates
  • 3 g Fiber
  • 5 g Sugars
  • 2 g Added sugars
  • 4 g Protein

15 minutes
Prep Time
9 minutes
Cook Time
6
Servings
148
Calories

Shop Ingredients

Makes 6 servings
3 large eggs
Eggland's Best Large Eggs, 18 count
Eggland's Best Large Eggs, 18 count
$5.29$3.53 each
2/3 cup unsweetened refrigerated coconut milk
Wholesome Pantry Organic Unsweetened Coconut Milk, 13.5 fl oz
Wholesome Pantry Organic Unsweetened Coconut Milk, 13.5 fl oz
$2.99$0.22/fl oz
1/2 teaspoon vanilla extract
McCormick Pure Vanilla Extract, 2 fl oz
McCormick Pure Vanilla Extract, 2 fl oz
$9.29$4.65/fl oz
1/4 cup coconut flour
Bob's Red Mill Organic Coconut Flour, 16 oz
Bob's Red Mill Organic Coconut Flour, 16 oz
$5.29$0.33/oz
1 teaspoon cornstarch
Argo 100% Pure Corn Starch, 16 oz
Argo 100% Pure Corn Starch, 16 oz
$2.79$0.17/oz
2 tablespoons coconut oil
Nutiva Organic Virgin Coconut Oil, 14 fl oz
Nutiva Organic Virgin Coconut Oil, 14 fl oz
$13.49$0.90/fl oz
1/3 cup blueberries
Blueberries , 1 pint
Blueberries , 1 pint
$3.99$3.99/pt
1/3 cup quartered strawberries
Fresh Strawberries, 16 oz
Fresh Strawberries, 16 oz
$3.99$0.25/oz
1/3 cup raspberries
Driscoll's Organic Raspberries, 6 oz
Driscoll's Organic Raspberries, 6 oz
$4.99$0.83/oz
3/4 cup coconut whipped topping
Reddi Wip Coconut Non-Dairy Whipped Topping, 6 oz
Reddi Wip Coconut Non-Dairy Whipped Topping, 6 oz
$5.69$0.95/oz

Nutritional Information

  • 10 g Total fat
  • 7 g Saturated fat
  • 93 mg Cholesterol
  • 39 mg Sodium
  • 10 g Carbohydrates
  • 3 g Fiber
  • 5 g Sugars
  • 2 g Added sugars
  • 4 g Protein

Directions

1. 1. In medium bowl, whisk eggs, milk and vanilla extract. Whisk in flour and cornstarch; let stand 10 minutes. Makes about 1¼ cups.

 

2. 2. In 8-inch nonstick skillet, heat 1 teaspoon oil over medium heat; pour about 3 tablespoons egg mixture in center of skillet. Quickly swirl pan so batter forms an even, thin layer; batter should set immediately and form tiny bubbles. Cook crêpe 1 minute or until bottom is lightly browned and top appears dry. Gently lift 1 edge of crêpe with rubber spatula; carefully grab crêpe with fingers and flip. Cook crêpe 30 seconds or until bottom is lightly browned; transfer to plate. Repeat with remaining oil and batter to make 5 more, stacking crêpes to keep warm.

 

3. 3. Divide blueberries, strawberries and raspberries over crêpes; roll up. Serve crêpes topped with whipped topping.