Gluten-Free Coconut-Flour Berry Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Crepe• 2 eggs • 2 tablespoons coconut oil, melted • Stevia liquid drops, to taste (I use about 10 drops) • 1/4 teaspoon vanilla extract (can substitute almond extract) • 1/8 teaspoon salt • 2 tablespoons coconut flour, sifted • small pinch of nutmeg • pinch of cinnamon • 1/3 cup whole milk (can substitute regular coconut milk*) • 1-1/2 cups blueberries (or other berries) Homemade Whipped Cream• 1/2 cup heavy cream • 1/2 teaspoon vanilla • Liquid stevia or sugar
In a medium bowl with a wire whisk, beat together the eggs, oil, stevia, vanilla, and salt. Mix in sifted coconut flour, nutmeg and cinnamon; stir in milk.
Heat an 8-inch skillet over medium heat. When hot, melt a tiny pat of butter, coconut oil or palm shortening in the pan. Pour 1/8 cup of batter in the skillet and swirl around in pan until a thin layer of batter covers the bottom. The crepe should be about 6-inches in diameter.
Cook 1-2 minutes, or until batter is bubbly and cooked around the edges. Flip the crepe and cook the other side for 1-2 minutes more, or until done.
Fill the crepes with the berries, top with a little whipped cream (see recipe below), and if you wish a light dusting of coconut flour.
Makes about 6 crepes.
Homemade Whipped Cream
In a medium bowl (stainless-steel is preferable), whip heavy cream until stiff peaks are just about to form. (You can do this by hand with a wire whisk, or with an electric mixer; just make sure the beater and bowl are clean and cold for best results.) Beat in vanilla and sweetener until peaks form. Do not over-beat or the cream will become lumpy (and you will actually have butter).
Number of Servings: 6
Recipe submitted by SparkPeople user TARAMAY1.
Heat an 8-inch skillet over medium heat. When hot, melt a tiny pat of butter, coconut oil or palm shortening in the pan. Pour 1/8 cup of batter in the skillet and swirl around in pan until a thin layer of batter covers the bottom. The crepe should be about 6-inches in diameter.
Cook 1-2 minutes, or until batter is bubbly and cooked around the edges. Flip the crepe and cook the other side for 1-2 minutes more, or until done.
Fill the crepes with the berries, top with a little whipped cream (see recipe below), and if you wish a light dusting of coconut flour.
Makes about 6 crepes.
Homemade Whipped Cream
In a medium bowl (stainless-steel is preferable), whip heavy cream until stiff peaks are just about to form. (You can do this by hand with a wire whisk, or with an electric mixer; just make sure the beater and bowl are clean and cold for best results.) Beat in vanilla and sweetener until peaks form. Do not over-beat or the cream will become lumpy (and you will actually have butter).
Number of Servings: 6
Recipe submitted by SparkPeople user TARAMAY1.
Nutritional Info Amount Per Serving
- Calories: 182.2
- Total Fat: 20.8 g
- Cholesterol: 98.7 mg
- Sodium: 84.3 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.9 g
- Protein: 3.2 g
Member Reviews
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JUSTYNA7
When you are cooking gluten free and diabetic for your family it's a challenge. This is a good recipe. We don't use stevia so I used 1 tsp sugar. I used half and half coconut oil and butter and 1% milk as I had no more coconut milk. I also did not add the spices. Room temp. ingredients work best - 2/19/12