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.

Prep Time
40 min
Cook Time
10 min
50 min



  • 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


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