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RecipesGluten-Free Coconut Flour Berry Crepes
These berry crepes make a healthy breakfast, brunch or dessert. They are super yummy…and good for you too! Servings: 6
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). * For coconut milk make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed. Recipe submitted by Shannon, Fort Worth, TX
Is the Stevia needed? I'm asking because I do not have any. Thanks
# Posted By Christie
| 10/19/09 6:14 PM
No, it's not. You could just use a tiny bit of honey or sugar to replace or omit all together.
# Posted By Sarah
| 10/19/09 6:23 PM
How much coconut flour? 2 TBSP seems a little skimpy...
# Posted By jen
| 3/10/10 5:41 PM
Yes, that's the right amount. Coconut flour absorbs a lot of liquid, and the batter needs to be thin.
# Posted By Sarah
| 3/11/10 11:33 AM
I found your site by searching google for recipes with stevia and coconut flour. This sounds and looks great! Thanks, can't wait to make them!
# Posted By April
| 3/18/10 1:50 PM
Wow, those would be very nice for Mother's Day morning brekkie! Happy Mother's Day Sarah!
xoxo
# Posted By Pam
| 5/9/10 10:21 AM
Happy Mother's Day to you too Pam! I'm not a mom...lol maybe someday later on Lord willing. :)
# Posted By Sarah
| 5/9/10 4:30 PM
Instead of Stevia, try blue agave. Delicious sweetener.
# Posted By Karen
| 6/25/10 9:18 AM
Agave is also heavily processed like high fructose corn syrup. Not much better for you. :(
# Posted By Kessinger
| 7/28/10 10:26 AM
Do you know the carb count for the crepe...I'm excited to try it but I need to know this first. Thanks! =P'
# Posted By priscilla
| 8/8/10 12:08 AM
Wow!! Thank you so much for this recipe. I just made them, and they are sooo goood. I'm so glad I found this website.
# Posted By Laurie
| 8/9/10 11:18 AM
I can't wait to try a modified version of this because I'm vegan. I will let you know how it goes.
# Posted By Rhonda's Cooking
| 2/6/11 2:14 PM
I'm cooking them right now! Had to pop over and say these are delicious. I didn't use any sugar/sweetener, this recipe really doesn't need any! The coconut oil and flour are sufficient. I also didn't use milk, but chia gel instead. YUM!
# Posted By Mei-ling
| 5/26/11 10:05 AM
I've made these several times but for some reason they only maintained their shape the first time. They taste GREAT but the last few times I've ended up with sort of a crepe crumble.. any suggestions for flipping?
# Posted By Christina
| 1/9/12 2:17 PM
Great to see a delicious unleavened recipe. Can these be made ahead? Do they freeze well? separated with wax paper?
# Posted By Linda
| 1/28/12 10:21 PM
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