Vanilla Berry Crepes

Servings: 4 Preparation time: 15 minutes Cook time: 24 minutes Ready in: 39 minutes Ingredients • 3 pasture-fed, free-range egg yolks • 2 tablespoons (30 ml) pure vanilla extract • 1 1/2 cups (480 ml) pure coconut milk • 2 tablespoons raw honey • 1 1/2 cups (480 ml) gluten-free almond flour • 1/3 cup (720 ml) grass-fed raw milk butter, melted (recommended: Organic Valley) • 1/4 teaspoon (20 ml) ground cinnamon • 1/4 teaspoon (20 ml) nutmeg • 1/2 teaspoon (10 ml) unrefined sea salt • Coconut oil for greasing • 2 cups (480 ml) fresh strawberries, sliced • 2 cups (480 ml) fresh blueberries Directions 1. Whisk together the egg yolks, vanilla, coconut milk, and honey in a large bowl. 2. Add the flour, butter, cinnamon, nutmeg, and salt; whisk thoroughly. 3. Grease a crepe pan with coconut oil, then place the pan over medium heat. 4. Pour and spread about 1/4 cup (960 ml) of batter (for each crepe) into the pan. Brown crepes on both sides. 5. Fill crepes with strawberries and blueberries to serve.

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Vanilla berry crepes are delicate almond-flour rounds scented with vanilla, cinnamon, and nutmeg, filled with fresh strawberries and blueberries. The batter whisks together in minutes and browns into tender, pliable crepes in the pan. A handful of summer berries inside each one is all the finishing they need.

Pro Tips

• Whisk the batter thoroughly until smooth — almond flour is more forgiving than wheat, and a well-blended batter spreads into thin, even crepes.
• Grease the crepe pan lightly with coconut oil between crepes. Too much oil fries the edges instead of giving you a soft, tender wrap.
• About 1/4 cup of batter per crepe is the right amount. Tilt the pan quickly to spread it thin before it sets.
• Fill the crepes just before serving so the berries stay fresh and the crepes stay pliable rather than soggy.

Frequently Asked Questions

Are these crepes gluten-free?

Yes — the batter is almond flour with egg yolks, coconut milk, and butter. There is no wheat flour anywhere in the recipe.

Can I make the crepe batter ahead of time?

Yes, it keeps in the fridge for a few hours. Whisk it again before cooking since almond flour settles as it rests.

How many crepes does this recipe make?

Four servings of delicate, fruit-filled crepes — enough for a proper weekend breakfast or a light dessert.

Can I fill them with other fruits?

Absolutely — the strawberry and blueberry combination is the recipe's classic, but sliced stone fruit or banana would be lovely too.

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