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Crepes with Sautéed Stone Fruits

Active Time: 45 minutes / Cook Time: 30 minutes / Total Time: 45 minutes

Makes 2 servings (makes 4 crepes)


  • For the crepes:
    • 2 tablespoons coconut flour
    • 4 large eggs
    • 1 tablespoon ghee, melted and cooled slightly
    • ½ cup water
    • 2 tablespoons ghee, divided, for cooking (you might not need it all)
  • For the Sautéed Stone Fruits:
    • 2 teaspoons coconut oil
    • 1 nectarine, unpeeled, halved, pitted, and cut into 8 wedges
    • 2 plums, halved, pitted, and cut into 8 wedges
    • 1 tablespoon lemon juice
    • 1 teaspoon raw honey
    • 1 tablespoon sliced mint


  1. Combine the first four crepe ingredients (flour through water) in a blender and blend at high speed until completely combined. Let sit while you prepare the fruit.
  2. Heat coconut oil in a medium sauté pan over medium heat. Add fruit and stir to coat with oil. Cook, stirring occasionally, until fruit just begins to soften, 5-7 minutes. Remove from heat and stir in lemon juice. Set aside.
  3. Heat 1 teaspoon ghee in a small sauté pan or skillet over medium-low. Scoop in ¼ cup of crepe batter and spread to the edges of the pan. Cook until small bubbles form and burst on the top of the crepe; flip and cook the other side, a total of 4-5 minutes per crepe.
  4. Transfer crepe to a plate and repeat.
  5. Stir honey and mint into fruit. Place two crepes on each plate, spoon fruit down the center of each crepe, fold crepe over fruit, and serve.