How to make it

  • for the sauce

  • In a small saucepan, bring the water and agave nectar to a simmer. Add the berries, stir uncovered for about 2 minutes. Turn the heat to low and cover. Cook until berries become mushy; about 10 minutes, then remove from heat and set aside.
  • for the filling

  • Pulse everything in a food processor until completely blended, set aside.
  • for the crepes

  • In a large bowl, combine flour, salt, and nutmeg. Whisk in the eggs and coconut butter. Gradually add the almond milk and water, until batter is smooth and shiny.
  • Lightly grease a small non-stick pan with canola oil (about 1 teaspoon) and heat on medium-high.
  • Pour in about 1/4 cup of the batter, turning the pan in a circular motion to coat the entire bottom. Let brown on the bottom for about 2 minutes, then use a fork to gently flip. Cook about 1 more minute on the second side, and set aside on a plate. Continue the process, adding a bit of canola oil in between batches.
  • Fill each crepe with about 2 tablespoons of the filling, then fold as you would a burrito. Spoon a desired amount of berry sauce over the top, and serve hot :)

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes