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Crepes with Blueberry Filling

Active Time: 30 minutes / Cook Time: 20-25 minutes / Total Time: 30-35 minutes

Serves 2

Crepes w Blueberry Filling.JPG

Ingredients:

  • For the crepes: *
    • 2 tablespoons coconut flour
    • 4 eggs
    • 1 tablespoon coconut oil, melted and slightly cooled
    • ½ cup water
    • pinch fine sea salt
    • 2 tablespoons ghee, for cooking
  • For the filling:
    • 2 cups frozen blueberries, defrosted overnight in the refrigerator
    • 1 tablespoon water
    • 2 tablespoons maple syrup
    • lemon juice, to taste

*This is a basic crepe recipe that can be used for both sweet and savory cooking. Want to kick it up a notch? For sweet fillings, add ½ teaspoon vanilla and for savory add ¼ teaspoon cayenne.

Directions:

  1. In a high-speed blender or food processor, combine the flour and eggs.
  2. Add 1 tablespoon oil, ½ cup water, and salt, and pulse until combined. Set aside.
  3. In a small saucepan, add the blueberries and 1 tablespoon water. Bring to a low simmer over medium-high heat. When the water just begins to bubble on the edges, reduce the heat to low and cook 5 minutes.
  4. Add the maple syrup to the blueberries and let simmer on low while you make the crepes. If the blueberries are not releasing much liquid, add water a tablespoon at a time until you have a slightly runny sauce.
  5. Heat a small skillet over medium-low heat. Add 1 teaspoon ghee and swirl to coat as it melts.
  6. Pulse the batter again briefly. Add ¼ cup of batter to the skillet and spread the batter to the edges using a knife or silicone spatula.
  7. Cook until small bubbles form, about 3-4 minutes, and flip. Cook 1-2 minutes or until the crepe is cooked through.
  8. Transfer the crepe to a plate, cover with a clean kitchen towel, and repeat with the remaining ghee and batter to make 6 crepes. You should be able to stack the crepes without them sticking.
  9. Stir the lemon juice to taste into the blueberries (start with about ½ tablespoon).
  10. Place 3 crepes on each of 2 plates and spoon about ¼ cup blueberry filling down the center of each crepe. Roll or fold the crepes and serve.