Berries are such a wonderful summertime treat! 🍓🍒
And as some of the lowest carb, most nutrient dense fruits, most berries are a great choice for many different ways of eating, including Paleo, low carb, Keto, CleanKeto, and Whole30. And they’re detox-friendly, too, for when you’re doing Dr. Emily’s 10-Day Detox! 😀 Just be sure to always buy them organic, for the higher vitamin and mineral content, and for lower toxicity, as non-organic berries are heavily sprayed with chemicals, and are best avoided.
This recipe makes for a delightful special occasion brunch that is low carb and, if you leave out the stevia/monk fruit and/or replace it with a small amount of honey or maple syrup, it’s Paleo-friendly, too!
Here’s what you’ll need:
Berries & Coconut Cream Crepes
- 1 mixing bowl
- 1 small saucepan
- 1 medium (6") frying pan
- 3 cups organic fresh or frozen berries
- ¼ cup coconut cream
- 5 drops liquid lemon stevia or monk fruit (optional)
- 1 pinch sea salt
- 4 large eggs (or 5 medium eggs)
- ¼ cup water
- 1 Tbsp coconut flour
- ½ tsp vanilla, lemon or orange extract
- 1 pinch sea salt
- 3-4 drops liquid monk fruit or stevia (or to taste)
- ⅓ cup coconut oil
- In a small saucepan, combine berries, coconut cream, optional sweetener, and salt.
- Cook very gently on low heat, uncovered, stirring occasionally, while you make the crepes.
- Combine all crepe ingredients except coconut oil in a large bowl and whisk until mixture is well combined.
- Heat frying pan over medium heat for 1 minute, then add 1 Tbsp coconut oil to the warm pan, and swirl to coat whole pan with oil.
- Add 1/4 cup of crepe mixture to frying pan, tipping pan around in a circle to spread the batter out in a thin, even layer, and cook until golden brown, 3-4 minutes.
- Flip crepe and cook for 1 more minute.
- Remove crepe from pan and set aside on an oven-safe plate or baking sheet.
- Place sheets of parchment paper between crepes to keep them from sticking to each other, and cover to keep warm.
- Repeat steps 3-7 with remaining batter.
- Put covered plate/sheet of finished crepes in 200°F oven until ready to serve.
- Take one crepe, lay it out flat on a plate, and spoon ¼ cup of berry mixture in a line down the center.
- Fold one side of crepe over filling, then the other, and serve.
- (Or, alternatively, fold it in half and then half again, for a triangle-ish shape.)