Berry Crepes *

These berry crepes make a healthy breakfast, brunch or dessert. They are super yummy…and did I mention good for you too?

• 2 large eggs
• 2 Tablespoons coconut oil, melted
• liquid Stevia, to taste (I use about 10 drops)
• 1/4 teaspoon vanilla extract (can substitute almond extract)
• 1/8 teaspoon unrefined sea salt
• 2 Tablespoons coconut flour, sifted
• smidgen of nutmeg
• pinch of cinnamon
• 1/3 cup whole milk (can substitute regular coconut milk, not light)
• 1-1/2 cups blueberries or other berries
• whipped cream (see recipe below)

In a medium bowl with a wire whisk, beat together the eggs, oil, stevia, vanilla, and salt. Mix in sifted coconut flour, the nutmeg, and cinnamon; stir in milk.

Heat an 8-inch skillet over medium heat, when hot, melt a tiny pat of butter or coconut oil 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

• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract
• liquid Stevia, to taste

In a medium bowl, stainless-steel is preferable, whip the 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 the vanilla and stevia until peaks form. Do not over-beat or the cream will become lumpy (and you will actually have butter).

*Sugar-Free/Grain-Free

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