Berry Crepe with Coconut Whipped Cream
Author: Rachel Carr
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 1 cup Bob's Red Mill GF all purpose flour
- 1 cup water
- Pinch salt
- 1 Tablespoon maple syrup or agave (or stevia to taste)
- 1 pint each raspberries and strawberries, chopped
- 1 Tablespoon maple or agave
- Pinch salt
- 1 can coconut milk, refrigerated 2 hours
- 1 teaspoon vanilla
- Pinch salt
- 1 teaspoon maple or agave
- Whisk until no longer lumpy.
- Heat a non stick pan over medium and lightly coat with oil .
- Pour some of the crepe batter into the pan and cook on both sides until just done. It should still be flexible and not too crispy.
- Set aside until ready to fill. It's best for them to be room temperature when you assemble the crepes.
- Toss the berries with the sweetener and mash a little with a fork until the berries are gently crushed and express some juice.
- Set aside to marinate until ready to assemble crepes
- Remove the can from the refrigerator and open. Scoop out the heavy coconut cream and discard the coconut "water" leftover in the can.
- Whip either by hand or with an electric mixer.
- Fold in the vanilla and sea salt
- Stuff each one of the crepes with berries and whipped cream. Dust with powdered sugar if desired
Recipe by Plant Craft at https://www.rachelcarr.com/berry-crepe/
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