Healthy Crepes with Raspberry Coconut Cream

Let’s cut the chit chat and get straight to it. These crepes with raspberry coconut cream are out of this world and you need to make them. Slightly sweet batter that’s easy to flip (you know how some crepes can be) and a creamy coconut cream with just the right amount of raspberry tartness. So yummy!

crepes

 

*this recipe requires you to refrigerate the coconut milk before making the cream

 

Dairy Free Crepes with Raspberry Coconut Cream
Recipe Type: Breakfast
Delicious crepe topped with a decadent raspberry coconut cream.
Ingredients
  • Crepe
  • 3 eggs
  • 2 1/2 cups almond milk
  • splash of vanilla
  • pinch of salt
  • 1 cup AP gluten free flour
  • Coconut Cream
  • 1 can coconut milk, full fat
  • 1 Tbsp maple syrup
  • 1 pint raspberries
Instructions
Crepes
  1. In a large mixing bowl whisk together the wet ingredients. Add in the flour and salt and whisk to combine. You should have a silky batter.
  2. Heat a wide fry pan or crepe pan over medium low heat and spray with a light layer of cooking spray.
  3. Spoon in half a ladle of batter and swirl the pan to create a thin circle. You could also use an offset spatula to gently spread the batter. *you’ll need to work fast before the batter starts to set.
  4. Cook for a couple minutes and then flip. Peel up one side of the crepe with your fingers and gently flip over.
  5. Cook another couple minutes until lightly golden.
  6. Fold in half and in half again to form little triangles. Top with the coconut cream and some extra raspberries. You can also give a little drizzle of maple syrup for good measure.
Coconut Cream
  1. Place the coconut milk in the fridge overnight.
  2. Scoop out hr thick white cream into a bowl, careful not to get any of the water.
  3. Whip with an electric whisk until it starts to go fluffy, about a minute. Add the maple syrup and raspberries and whip for a few more seconds.

 


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