Fun fact: the first time I had a crepe, I thought it was a disgusting and disappointing version of a flat pancake. But that was when I was young and foolish. I was about six or seven years old then. Since then I have gained much wisdom, ten years later. I now know deep in my soul that crepes are actually the most delicious thing ever ever ever.
And that’s why I’m so happy I’ve discovered a perfect gluten free crepe recipe! You can bet that at any given time there will probably be a jar of crepe batter in my refrigerator, ready for an impromptu crepe-makin sesh. Either that or a jar of pancake batter. What can I say? I like carbs for breakfast!
The ingredient list is short and simple: eggs, almond milk, sweet rice flour, brown rice flour, vanilla, and salt. That’s what I love about these! The ingredients are basic, and the recipe is so easy to make.
These are basic, wholesome ingredients. No weird flours or starches or anything (though those do have their place sometimes). This makes a great breakfast, because you get the protein from the eggs and the healthy fats and probiotics from the coconut yogurt.
See, this recipe may look like dessert—it really tastes like dessert—but the ingredients are so healthy that you can totally justify having this for breakfast. I love it!!! So much yum!!
Blackberry Coconut Crepes
Yield: about 12 crepes
- 3 eggs
- 1 1/2 cups almond milk
- 1/2 cup sweet rice flour
- 1/2 cup brown rice flour
- 1 tsp vanilla
- 1/4 tsp salt
- 2 cup blackberries (can be frozen)
- 2 T maple syrup
- Coconut yogurt
- Fresh blackberries
- Toasted coconut shreds
Mix crepe batter ingredients in blender, or whisk by hand until no lumps remain. Heat a medium-sized skillet and grease with butter or coconut oil. To cook the crepes, turn the heat to low and pour 1/3 cup batter into the pan. Swirl the batter around and then put a lid on the skillet. Let it cook for about 1.5-2 minutes. You don’t need to flip the crepe; just turn it out onto a plate. Keep doing this until all the batter is gone, re-greasing the pan as needed. You can store the batter in the refrigerator for up to five days.
For the blackberry compote: Place 1 cup blackberries in a small saucepan along with the 2 T maple syrup. Heat on med-low until it begins to bubble. Turn the heat down and allow it to simmer for 5-6 minutes.
To serve: Fold or roll your crepes up with the coconut yogurt and blackberry compote. Top with the fresh berries and toasted coconut. You can also drizzle some maple syrup on top as well, if you’d like.