Coconut Crepes with Whipped Cream & Raspberry Chia Jam

Whether you like ’em rolled, folded or stacked high, go for these grain-free crepes that are made without any sweeteners.
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Coconut Crepes with Whipped Cream & Raspberry Chia Jam recipe

Coconut Crepes with Whipped Cream & Raspberry Chia Jam

  • Duration
  • Cook Time
  • Prep Time
  • 10Servings

Ingredients

JAM

  • 1 12-oz bag frozen raspberries, thawed ½ tsp white wine vinegar Pinch sea salt

    1½ tbsp chia seeds

    1 tsp raw honey, optional

CREPES & CREAM

  • 4 large eggs, room temperature

    ½ cup plain unsweetened almond milk

    3 tbsp coconut flour (TRY: Now Foods Coconut Flour)

    3 tbsp arrowroot

    2 tbsp coconut oil + additional for brushing pan

    ⅛ tsp sea salt

    1 vanilla bean (or ½ tsp pure vanilla extract)

    1 cup heavy coconut cream (or heavy whipping cream)

    1 tsp raw honey, optional

Preparation

1. Prepare jam: In a medium saucepan on medium-low, add raspberries, vinegar and salt. Cook, stirring and mashing occasionally, until berries have broken down and mixture is juicy, about 5 minutes. Reduce heat to low, stir in seeds, and cook 1 minute. Remove from heat, transfer to a bowl and let cool. Stir in honey (if using). Cover and refrigerate until use. (Tip: Make jam up to 3 days ahead and refrigerate. Warm before serving, if desired.)

2. Prepare crepes: To a blender, add eggs, milk, flour, arrowroot, oil and salt; blend until smooth. Let stand 5 to 10 minutes to thicken slightly.

3. In a small nonstick skillet on medium-low, brush oil over surface. Pour about 3 tbsp batter into pan and quickly swirl to spread batter. Cook 1 to 2 minutes, until firm on bottom and just turning light golden; carefully flip and cook for 1 minute longer. Transfer to a plate; cover with a towel. Repeat with remaining batter, making about 10 crepes total. (Tip: Crepes can be made ahead and kept covered in the fridge up to 1 day.)

4. Chill a medium bowl. Scrape seeds from vanilla bean and add to bowl, discarding pod (or add vanilla extract). Add coconut cream and honey (if using). With a hand- held electric mixer on medium-high, beat cream until smooth and soft peaks form. Serve crepes topped with whipped cream and jam.

Nutrition Information

  • Serving Size: 1 crepe with jam and cream
  • Calories: 156
  • Carbohydrate Content: 10 g
  • Cholesterol Content: 74 mg
  • Fat Content: 11 g
  • Fiber Content: 4 g
  • Protein Content: 4 g
  • Saturated Fat Content: 8 g
  • Sodium Content: 86 mg
  • Sugar Content: 2 g
  • Monounsaturated Fat Content: 1 g
  • Polyunsaturated Fat Content: 1 g