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Almond coconut berry crepe
Stroller Envy

Almond Coconut Berry Crepes

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Prep Time 15 minutes
Cook Time 25 minutes
Cooling, chilling or freezing 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1/2 cup finely ground almond flour
  • 2 tablespoons coconut flour
  • 4 eggs
  • 1/2 cup unsweetened almond milk, plus to thin as needed
  • 3 tablespoons butter, divided
  • 2 tablespoons granulated erythritol, divided
  • 1 teaspoon vanilla extract, divided
  • 1 cup plain Greek yogurt
  • 1 cup mixed fresh berries

Method
 

  1. Combine ½ cup almond flour, 2 tablespoons coconut flour, 4 eggs, ½ cup almond milk, 2 tablespoons melted butter, 1 tablespoon erythritol, and ½ teaspoon vanilla in a blender.
  2. Blend until completely smooth. Let the batter rest in the refrigerator for at least 30 minutes or overnight. After resting, add almond milk 1 tablespoon at a time if needed so the batter flows across the pan.
  3. Heat an 8-inch nonstick skillet over medium-low heat; use the remaining tablespoon butter for greasing between crepes.
  4. Pour about ¼ cup batter into pan; immediately swirl to coat bottom evenly.
  5. Cook 1-2 minutes until edges lift and bottom is lightly golden.
  6. Flip carefully and cook for another 30-60 seconds. Transfer to a plate. Centers should be set with no raw batter.
  7. Repeat, stacking crepes between parchment sheets.
  8. Mix 1 cup Greek yogurt, 1 tablespoon erythritol, and ½ teaspoon vanilla for filling.
  9. Spread 2-3 tablespoons filling down each crepe center.
  10. Divide the measured berries among crepes.
  11. Fold or roll crepes around filling.
  12. Serve promptly. Makes approximately 8 small crepes, two per serving.

Notes

Equipment: blender, 8-inch nonstick skillet.
Serving size: one 4th of the recipe.
Use the named sweetener form and amount; concentrated drops or pure monk fruit are not equivalent to a spoon-for-spoon granulated blend. Nutrition has not been calculated.