Coconut Crêpes with Coconut Yoghurt & Berries
Crêpes are always a good idea, especially when they’re packed full of coconutey goodness. In our house, these are a Sunday morning favourite. Apart from being rich in healthy fats, coconut milk and/or yoghurt are great dairy-free alternatives for those who struggle to digest whole-milk dairy. Blackberries and blueberries are both low-GI fruits, and are anti-inflammatory and antioxidant rich.
Makes 12 x 20 cm/8 in crêpes
Ingredients 10
60 g coconut flour
60 g arrowroot
6 free-range eggs, organic
375 ml almond milk
ghee, for greasing
Toppings
500 g coconut yoghurt
250 g blueberries
250 g blackberries
75 g pomegranate seeds, optional
70 g mixed chopped nuts, coarsely chopped, such as pecans, hazelnuts, walnuts & almonds
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Method 6
To prepare the crêpes, whisk the and in a medium bowl. In a separate bowl, whisk the and until well combined.
Gradually pour the wet into the dry ingredients, whisking continuously to form a smooth batter. Cover and refrigerate for 30 minutes to allow the to rehydrate.
Heat a 20 cm (8 in) non-stick saucepan over a medium heat. Dip a paper towel into ghee or coconut oil and rub it over the hot pan to lightly grease it. Pour batter into the pan and swirl to coat in an even layer. Cook the crêpe for 30–60 seconds until the surface dries out and the underside is lacy and golden. Flip and cook for another 20 seconds, or until golden.
Transfer to a plate, cover to keep warm and set aside. Repeat the process with the remaining batter.
Serve the crêpes topped with , , and , if desired.
The crêpes can be made in advance and stored in the refrigerator for up to 1 week or frozen for up to 3 months.
The Beauty Chef's tips
Enjoy these crêpes with a healthy, polyphenol-rich chocolate sauce made with cacao: just combine 20 g (3⁄4 oz) raw cacao powder, 2 teaspoons coconut oil, 2 dates (pitted and coarsely chopped), 1 tablespoon pure organic maple syrup, 125 ml (4 fl oz/1⁄2 cup) boiling water and a pinch of sea salt, and blend.
