Enjoy these Paleo Crepes with Mixed Berry Sauce and Cream as a breakfast or a dessert! Made free of gluten, dairy, refined flours and sugars, these crepes are stuffed with coconut whipped cream and topped with a delicious berry sauce.
Shout out to Bestie for the inspiration for this recipe!
And by inspiration I really mean idea – she literally said, “make crepes!” How could I say no? 😉
No but in all seriousness, last week I was wracking my brain trying to come up with a recipe that I could use for the 4th of July. Obviously I wanted it to be a representation of the holiday in terms of colors, which for me means lots of pretty, colorful berries, but for some reason I just couldn’t quite think up a recipe. That’s when I shot a text to Bestie asking for advice. As soon as she mentioned crepes it was like the seas parted – why on earth have I never posted a crepe recipe on the blog before?!
So thanks for the rescue Bestie. This one’s for you!
For those of you who don’t know, I am very proud to be an American. Though I might not always agree with her leaders or politics I love my country – what she was born from, what she’s been through and what she’s become. I love her colors – in high school I actually had a red, white and blue Americana theme to my bedroom. I would probably design my entire house that way if Ninja would let me – and nothing means more to me than our service men and women.
So yeah – the 4th of July is kind of a big deal for me. The history behind it holds a lot of weight for me personally, as many of my family members have either been in the service or are currently, and it is a day that I hold in high regard. It is more than just a day for fireworks, BBQs and fun – it’s our Independence Day and though that might not mean a lot to others, it does to me.
Which is all just a longer way of me saying that I love my country & her colors, thus the American theme to these paleo crepes 🙂
So after Bestie gave me the genius idea to make crepes, I started brainstorming. The first decision I had to make was what type of crepes I wanted to make. I knew that I wanted to stuff them full of berries or some kind of berry sauce, but I couldn’t decide if I wanted to make them simply gluten-free or go 100% paleo.
And then I remembered my can of coconut cream in the pantry.
I figured I might as well go full paleo since I was going to be making a paleo whipped cream, and then I started playing with my grain-free flours to find the perfect combination.
You guys know how I feel about coconut flour – I love using it but only in conjunction with other baking flours. I don’t typically go 100% coconut flour in a recipe, though I have had some success with it, and though it was an attractive thought for me with these paleo crepes, I decided to actually use tapioca flour as a main flour with just a little bit of coconut flour instead. This resulted in a thin yet pliable crepe that was still light and fluffy, however it was stable enough to fold and hold a filling and it wasn’t overwhelmed with a coconut flavor, which I feel can sometimes happen with a primarily coconut flour recipe.
And then there’s the berry sauce.
There’s not much to it – just berries, arrowroot powder and a splash of maple – but it cooks up beautifully and makes for the perfect topping with the simple whipped coconut cream. I actually ate a spoonful
or two during this photoshoot of just the sauce – it’s just so good!
And while I fully intended for these paleo crepes to be a delicious patriotic breakfast, they could easily serve as a dessert as well! I mean, they are stuffed with whipped cream after all 😉
So, if you are looking for a patriotic way to start off Independe Day, look no further than these paleo crepes. They are beyond simple to make, taste incredibly delicious and are smothered in the perfect red, white and blue themed berry sauce. What more could you ask for?!
- Crepe Ingredients:
- ¾ cup tapioca flour
- ¼ cup coconut flour
- ¼ teaspoon sea salt
- pinch cinnamon
- 1 cup almond milk
- 1 tablespoon coconut oil
- ½ teaspoon vanilla extract
- 2 eggs, whisked
- Berry Sauce Ingredients:
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries
- 1 tablespoon arrowroot powder
- 2 teaspoons maple syrup
- ¼ cup water
- Additional Ingredients:
- Coconut Whipped Cream
- Fresh berries
- Heat a small skillet over medium heat. Add a small amount of coconut oil or spray with cooking spray.
- In a bowl, whisk together the eggs, almond milk, coconut oil and vanilla extract. Add the tapioca flour, coconut flour, sea salt and cinnamon. Whisk until no lumps remain.
- Using ⅓ cup batter at a time, add batter to hot pan and swirl gently so it covers entire bottom of the pan. Cook for 2 minutes, then gently flip. Repeat with remaining batter.
- To make berry sauce, add all of the berries, water and arrowroot powder to a large saucepan. Cook over medium heat until boiling, then reduce to a simmer. Allow to cook until berries have broken down and thickened. Remove from heat and stir in maple syrup.
- To serve crepes, stuff with coconut whipped cream and top with berry sauce.
What is your favorite part about Independence Day?