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:

Print Recipe

Berries & Coconut Cream Crepes

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, brunch

Cuisine: American

Servings: crepes

Calories: 204kcal

Equipment

1 mixing bowl
1 small saucepan
1 medium (6") frying pan

Ingredients

Berry Filling

3 cups organic fresh or frozen berries
¼ cup coconut cream
5 drops liquid lemon stevia or monk fruit (optional)
1 pinch sea salt

Crepes

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

Instructions

Berry Filling

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.

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.

Assemble Crepes

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.)