Coconut Flour Crêpes with Mixed Berries
Prep: 15 minutes plus standing • Serves: 6
2/3 cup Silk® unsweet refrigerated coconutmilk
1/2 teaspoon vanilla extract
1/4 cup coconut flour
1 teaspoon cornstarch
2 tablespoons coconut oil
1/3 cup blueberries
1/3 cup quartered strawberries
1/3 cup raspberries
3/4 cup coconut whipped topping
1.In medium bowl, whisk eggs, milk and vanilla extract; whisk in flour and cornstarch. Let stand 10 minutes. Makes about 1-1/4 cups.
2.In 8-inch nonstick skillet, heat 1 teaspoon oil over medium heat. Pour about 3 tablespoons egg mixture in center of skillet; quickly swirl pan so batter forms an even, thin layer (batter should set immediately and form tiny bubbles). Cook crêpe 1 minute or until bottom is lightly browned and top appears dry. Gently lift 1 edge of crêpe with rubber spatula; carefully grab crêpe with fingers and flip. Cook crêpe 30 seconds or until bottom is lightly browned; transfer to plate and cover to keep warm. Repeat with remaining oil and batter to make 5 more crêpes, stacking crêpes.
3.Divide blueberries, strawberries and raspberries over crêpes; roll up. Serve crêpes topped with whipped topping.
Approximate nutritional values per serving (1 crêpe, 2 tablespoons whipped topping):
148 Calories, 10g Fat (7g Saturated), 93mg Cholesterol, 39mg Sodium,
10g Carbohydrates, 3g Fiber, 5g Sugars, 2g Added Sugars, 4g Protein
Dietitian’s Dish Tip(s):
> Coconut flour naturally has a sweet flavor, requiring less need for additional sweetener in your crêpe batter.
