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