Berry Crepe with Coconut Whipped Cream
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
For the Crepe:
  • 1 cup Bob's Red Mill GF all purpose flour
  • 1 cup water
  • Pinch salt
  • 1 Tablespoon maple syrup or agave (or stevia to taste)
For the Berry Filling:
  • 1 pint each raspberries and strawberries, chopped
  • 1 Tablespoon maple or agave
  • Pinch salt
For the coconut whipped cream:
  • 1 can coconut milk, refrigerated 2 hours
  • 1 teaspoon vanilla
  • Pinch salt
  • 1 teaspoon maple or agave
For the Crepes:
  1. Whisk until no longer lumpy.
  2. Heat a non stick pan over medium and lightly coat with oil .
  3. Pour some of the crepe batter into the pan and cook on both sides until just done. It should still be flexible and not too crispy.
  4. Set aside until ready to fill. It's best for them to be room temperature when you assemble the crepes.
For the Berry Filling:
  1. Toss the berries with the sweetener and mash a little with a fork until the berries are gently crushed and express some juice.
  2. Set aside to marinate until ready to assemble crepes
For the coconut whipped cream:
  1. Remove the can from the refrigerator and open. Scoop out the heavy coconut cream and discard the coconut "water" leftover in the can.
  2. Whip either by hand or with an electric mixer.
  3. Fold in the vanilla and sea salt
To assemble:
  1. Stuff each one of the crepes with berries and whipped cream. Dust with powdered sugar if desired
Recipe by Plant Craft at