Crêpes are always a good idea, especially when they’re packed full of coconutey goodness. In our house, these are a Sunday morning favourite. Apart from being rich in healthy fats, coconut milk and/or yoghurt are great dairy-free alternatives for those who struggle to digest whole-milk dairy. Blackberries and blueberries are both low-GI fruits, and are anti-inflammatory and antioxidant-rich.
Ingredients:
60 g (1⁄2 cup) coconut flour
60 g (1⁄2 cup) arrowroot
6 free-range organic eggs
375 ml (11⁄2 cups) almond milk ghee or extra-virgin coconut oil, for greasing
For the toppings:
500 g (2 cups) coconut yoghurt
250 g blueberries
250 g blackberries
75 g (1⁄2 cup) pomegranate seeds (optional) 70 g (21⁄2 oz/1⁄2 cup) coarsely chopped mixed nuts, such as pecans, hazelnuts, walnuts & almonds
Method:
To prepare the crêpes, whisk the coconut flour and arrowroot in a medium bowl. In a separate bowl, whisk the eggs and almond milk until well combined.
Gradually pour the wet into the dry ingredients, whisking continuously to form a smooth batter. Cover and refrigerate for 30 minutes to allow the coconut flour to rehydrate.
Heat a 20 cm (8 in) non-stick saucepan over a medium heat. Dip a paper towel into ghee or coconut oil and rub it over the hot pan to lightly grease it.
Pour 60 ml (2 fl oz/1⁄4 cup) batter into the pan and swirl to coat in an even layer. Cook the crêpe for 30–60 seconds until the surface dries out and the underside is lacy and golden. Flip and cook for another 20 seconds, or until golden.
Transfer to a plate, cover to keep warm and set aside. Repeat the process with the remaining batter.
Serve the crêpes topped with coconut yoghurt, berries, nuts and pomegranate seeds, if desired. The crêpes can be made in advance and stored in the refrigerator for up to 1 week or frozen for up to 3 months.
Carla's tips: enjoy these crêpes with a healthy, polyphenol-rich chocolate sauce made with cacao! Just combine 20 g raw cacao powder, 2 teaspoons coconut oil, 2 dates (pitted and coarsely chopped), 1 tablespoon pure organic maple syrup, 125ml boiling water and a pinch of sea salt, and blend.
Bon appétit!
