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Breakfast (or Dessert) Crepes Recipe

Ingredients

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 :)

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The Cook

icecreamuffin Abilene, TX

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