Berries & Coconut Cream Crepes

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, brunch

Cuisine: American

Servings: crepes

Calories: 204kcal

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.)