Our daughters love to help us make these crepes. Best of all, we all love to gobble them up for brunch together, while sipping on a glass of sparkling cider or sparkling wine!
Make the fillings sweet or savory. Drizzle chocolate or honey - or fill your crepes with savory eggs and bacon. Get creative and tailor them to your family's taste buds.
Makes 6 crepes
Crepes: 1/4 cup coconut flour, 3/4 cup all-purpose flour, 1 Tbsp brown sugar, 1/4 tsp kosher salt, 1/2 tsp fresh orange zest, 1/4 tsp vanilla extract, 1.5 cups milk (plus 1-2 Tbsp milk if needed to thin batter), 2 eggs (beaten), 1 Tbsp vegetable oil (or canola oil or melted butter), non-stick oil spray for pan (coconut or butter flavored spray recommended). Filling: 1 cup raspberry or strawberry jam, 1 cup fresh strawberries (washed, hulled and sliced) or 1 cup fresh raspberries, blueberries or blackberries (or evenly mix) Garnish: powdered sugar, whipped cream, fresh berries
Crepes: 1/4 cup coconut flour, 3/4 cup all-purpose flour, 1 Tbsp brown sugar, 1/4 tsp kosher salt, 1/2 tsp fresh orange zest, 1/4 tsp vanilla extract, 1.5 cups milk (plus 1-2 Tbsp milk if needed to thin batter), 2 eggs (beaten), 1 Tbsp vegetable oil (or canola oil or melted butter), non-stick oil spray for pan (coconut or butter flavored spray recommended). Filling: 1 cup raspberry or strawberry jam, 1 cup fresh strawberries (washed, hulled and sliced) or 1 cup fresh raspberries, blueberries or blackberries (or evenly mix) Garnish: powdered sugar, whipped cream, fresh berries
Chocolate Ganache: 1 cup milk chocolate (melted), 1/2 cup heavy cream
To Prepare: Whisk dry ingredients together
in a medium bowl. Whisk wet ingredients together in a
separate bowl. Incorporate wet ingredients into the dry ingredients and
whisk together until almost all of the lumps are gone. Scrape sides of the bowl down with a spatula and stir. Spray a 10" saute pan (or
skillet) with non-stick spray. Let pan get warm on stove-top. Burner should be on
med-high heat. Carefully pour 1/3 to 1/2 cup of batter evenly onto saute pan. Lift pan
from burner. Rotate pan in circular motion 2-3 times, so batter is
evenly spread around. Let cook for 2-3 minutes (on the one side only).
Lift edges of crepe from pan with a spatula and transfer to a towel lined plate. Spray the pan again with non-stick spray. Continue and repeat this method with rest of the batter.
For the filling: 
Gently stir the filling ingredients together in a bowl.
Gently stir the filling ingredients together in a bowl. Spoon 1-2 Tbsp of the filling onto the center of each crepe Using the back of the spoon, spread filling across length of crepe. Add a spoonful of chocolate ganache. Fold one side of the crepe over the filling in the middle and roll the crepe over, turning it one more time. Sift the powdered sugar on top of crepes and add fresh sliced berries and whipped cream.
Click to See Crepe Demo Video by 4 year Old, Chef Izabella!
CLICK HERE - to return to Home Page
CLICK HERE - to return to Breakfast Dishes
