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Coconut Flour Crêpes with Mixed BerriesCoconut Flour Crêpes with Mixed Berries
Coconut Flour Crêpes with Mixed Berries
Coconut Flour Crêpes with Mixed Berries
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Recipe - Price Rite Marketplace Corporate
CoconutFlourCrêpeswithMixedBerries.jpg
Coconut Flour Crêpes with Mixed Berries
Prep Time15 Minutes
Servings6
Cook Time9 Minutes
Calories148
Ingredients
3 Large Eggs
2/3 cup Unsweetened Refrigerated Coconut Milk
1/2 tsp Vanilla Extract
1/4 cup Coconut Flour
1 tsp Cornstarch
2 tbs Coconut Oil
1/3 cup Blueberries
1/3 cup Quartered Strawberries
1/3 cup Raspberries
3/4 cup Coconut Whipped Topping
Directions

1. In medium bowl, whisk eggs, milk and vanilla extract. Whisk in flour and cornstarch; let stand 10 minutes. Makes about 1¼ cups.

 

2. In 8-inch nonstick skillet, heat 1 teaspoon oil over medium heat; pour about 3 tablespoons egg mixture in center of skillet. Quickly swirl pan so batter forms an even, thin layer; batter should set immediately and form tiny bubbles. Cook crêpe 1 minute or until bottom is lightly browned and top appears dry. Gently lift 1 edge of crêpe with rubber spatula; carefully grab crêpe with fingers and flip. Cook crêpe 30 seconds or until bottom is lightly browned; transfer to plate. Repeat with remaining oil and batter to make 5 more, stacking crêpes to keep warm.

 

3. Divide blueberries, strawberries and raspberries over crêpes; roll up. Serve crêpes topped with whipped topping.

 

Nutritional Information
  • 10 g Fat
  • 7 g Saturated
  • 93 mg Cholesterol
  • 39 mg Sodium
  • 10 g Carbohydrates
  • 3 g Fiber
  • 5 g Sugars
  • 2 g Added Sugars
  • 4 g Protein
15 minutes
Prep Time
9 minutes
Cook Time
6
Servings
148
Calories

Shop Ingredients

Makes 6 servings
3 Large Eggs
Bowl & Basket White Eggs, Large, 60 count, 120 oz
Bowl & Basket White Eggs, Large, 60 count, 120 oz
$18.49$0.31 each
2/3 cup Unsweetened Refrigerated Coconut Milk
Not Available
1/2 tsp Vanilla Extract
Price Rite Pure Vanilla Extract, 1 fl oz
Price Rite Pure Vanilla Extract, 1 fl oz
$2.89$2.89/fl oz
1/4 cup Coconut Flour
Not Available
1 tsp Cornstarch
Knorr Maizena Corn Starch, 14.1 oz
Knorr Maizena Corn Starch, 14.1 oz
$2.29$0.16/oz
2 tbs Coconut Oil
Wholesome Pantry Organic Refined Coconut Oil, 14 fl oz
Wholesome Pantry Organic Refined Coconut Oil, 14 fl oz
$3.99$0.28/fl oz
1/3 cup Blueberries
Sunnyside Fresh Pineapple Strawberries & Blueberries, 12 oz
Sunnyside Fresh Pineapple Strawberries & Blueberries, 12 oz
$5.49$0.46/oz
1/3 cup Quartered Strawberries
Fresh Strawberries, 16 oz
Fresh Strawberries, 16 oz
$4.79$0.30/oz
1/3 cup Raspberries
Driscoll's Raspberries, 6 oz
Driscoll's Raspberries, 6 oz
$3.99$0.67/oz
3/4 cup Coconut Whipped Topping
Not Available

Nutritional Information

  • 10 g Fat
  • 7 g Saturated
  • 93 mg Cholesterol
  • 39 mg Sodium
  • 10 g Carbohydrates
  • 3 g Fiber
  • 5 g Sugars
  • 2 g Added Sugars
  • 4 g Protein

Directions

1. In medium bowl, whisk eggs, milk and vanilla extract. Whisk in flour and cornstarch; let stand 10 minutes. Makes about 1¼ cups.

 

2. In 8-inch nonstick skillet, heat 1 teaspoon oil over medium heat; pour about 3 tablespoons egg mixture in center of skillet. Quickly swirl pan so batter forms an even, thin layer; batter should set immediately and form tiny bubbles. Cook crêpe 1 minute or until bottom is lightly browned and top appears dry. Gently lift 1 edge of crêpe with rubber spatula; carefully grab crêpe with fingers and flip. Cook crêpe 30 seconds or until bottom is lightly browned; transfer to plate. Repeat with remaining oil and batter to make 5 more, stacking crêpes to keep warm.

 

3. Divide blueberries, strawberries and raspberries over crêpes; roll up. Serve crêpes topped with whipped topping.