Coconut Flour Crepes with Mixed BerriesCoconut Flour Crepes with Mixed Berries
Coconut Flour Crepes with Mixed Berries
Coconut Flour Crepes with Mixed Berries
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Recipe - Price Rite Marketplace Corporate
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Coconut Flour Crepes with Mixed Berries
Prep Time15 Minutes
Servings6
Cook Time9 Minutes
Calories148
Ingredients
3 large eggs
2/3 cup unsweetened refrigerated coconut milk
1/2 teaspoon vanilla extract
1/4 cup coconut flour
1 teaspoon cornstarch
2 tablespoons coconut oil
1/3 cup blueberries
1/3 cup quartered strawberries
1/3 cup raspberries
3/4 cup coconut whipped topping
Directions

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

 

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

 

Nutritional Information

  • 10 g Total fat
  • 7 g Saturated fat
  • 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 Fresh White Eggs, Large, 12 count, 24 oz
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
$5.99$0.50 each
2/3 cup unsweetened refrigerated coconut milk
Coco López Real Cream of Coconut, 15 oz
Coco López Real Cream of Coconut, 15 oz
$3.49$0.23/oz
1/2 teaspoon vanilla extract
Badia Vanilla Extract Imitation Dominican Style 4 fl oz
Badia Vanilla Extract Imitation Dominican Style 4 fl oz
$2.19$0.55/fl oz
1/4 cup coconut flour
Not Available
1 teaspoon cornstarch
Knorr Maizena Corn Starch, 14.1 oz
Knorr Maizena Corn Starch, 14.1 oz
$2.29$0.16/oz
2 tablespoons 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
Blueberries , 1 pint
Blueberries , 1 pint
2 for $5.00
$2.50 was $4.99$2.50/pt
1/3 cup quartered strawberries
Fresh Strawberries, 16 oz
Fresh Strawberries, 16 oz
2 for $5.00
$2.50 was $3.49$0.16/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
Reddi Wip Almond & Coconut Non-Dairy Whipped Topping, 6 oz
Reddi Wip Almond & Coconut Non-Dairy Whipped Topping, 6 oz
$5.69$0.95/oz

Nutritional Information

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

Directions

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

 

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