Description
Thin, homemade crepes with whipped chocolate coconut cream and fresh strawberries. Perfect for a weekend breakfast or dessert.
Ingredients
- FOR THE CREPES:
- 2 cups Plus 2 Tablespoons Flour
- 2 cups Blue Diamond Vanilla Coconut Almondmilk
- 4 Eggs
- 2 Tablespoons Coconut Oil, Melted
- 1 pinch Salt
- FOR THE WHIPPED CHOCOLATE COCONUT CREAM:
- 14 ounces, weight Coconut Cream, Chilled
- ½ cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Raw Cacao Powder
- FOR SERVING:
- ¼ cups Toasted Coconut Flakes
- Fresh Strawberries, For Serving
Preparation
For the crepes:
I recommend putting all ingredients for the crepes in a blender and blending until smooth. If you prefer not to use a blender, beat eggs in a large bowl, adding milk, coconut oil and salt. Add flour and keep beating until smooth.
Spray a nonstick skillet (I use an 8-inch, 20cm skillet) with cooking spray. Set heat on medium. Pour ¼ cup of batter into the center of the skillet. (The amount of batter to make a thin crepe in an 8-inch skillet is around ¼ cup, just use a small ladle to pour it). Lift and tilt the pan to coat the bottom evenly. When top starts to look dry, turn crepe using a thin spatula and cook the other side for 20–30 seconds more. Repeat the same process with remaining batter. Spray with cooking spray to coat the skillet each time. Make sure you don’t stack hot crepes on top of each other.
For the coconut cream:
Transfer coconut cream to a mixing bowl. Beat with a mixer on medium high for 30 seconds. Add sugar, vanilla and cacao powder. Beat for 1–2 more minutes on medium high, until whipped. Adjust sweetness. Refrigerate if you are not using right away.
To serve:
If coconut flakes are not toasted, toast them in a skillet over low medium heat, until golden. Spread chocolate coconut whipped cream over a crepe. Fold and top with coconut flakes. Dust with cacao powder and serve with fresh strawberries.
