Gluten Free, Dairy Free, Low-carb Crepes Even I Can’t Ruin.

coconut recipe, crepes, Marge FenelonI made dessert crepes this past weekend. For most people, that’s no big deal. For me, it’s a huge deal. I can cook pretty well, but I cannot bake or make decent desserts. They are always epic fails.

Except this one.

I made gluten free, dairy free, very low-carb crepes and filled them with non-dairy whipped topping, sliced fresh strawberries, and drizzled with home made chocolate sauce.

Miraculously, they worked!

Not only did they work, be we all thought they were amazing. I was so excited that I’d actually made a dessert that was edible that I posted a picture of my achievement on Facebook.

Now folks are asking for the recipe, and so I’m sharing it here. Go ahead. Give it a try. If I can do it, you most certainly can.

Enjoy!

Coconut Dessert Crepes

4 eggs, beaten

1/4 c. coconut flour

1/4 c. coconut milk (I substituted cashew milk and it worked fine)

1 TB honey (can be cut to 1/2 TB)

1/4 tsp vanilla extract

pinch ground nutmeg

pinch cinnamon

Combine all ingredients and beat until smooth. Pour onto hot griddle or skillet and swirl until thinned and set. Cook until gently browned, flip, and cook until gently browned on the other side – maybe 2 min each. (Sorry, I didn’t time myself – I’m not a very precise cook.) Set aside to cool. In the meantime, make the chocolate sauce. Or, you could make the chocolate sauce first and snitch on it while you’re making the crepes. Your prerogative.

Chocolate Sauce

1 c. water

2/3 c. cocoa powder

1 c. sugar (I substituted Stevia)

1 tsp vanilla extract

pinch salt

Stir over medium heat until thickened, about 5-8 minutes. Set aside to cool.

When everything is cool, place crepes one or two at a time on a plate, fill with about 1/4 to 1/2 c. fresh strawberry slices, drizzle with chocolate sauce, dollop with whipped topping, and fold over the edges. Add more whipped topping on top and drizzle with more chocolate sauce. Ladling it on works well, too, if you’re having one of those I NEED Chocolate days.

These crepes are amazing when freshly made, but don’t do as well stored in the frig (at least mine didn’t). I’m sure you can stuff them with just about any kind of favorite fillings. You might even turn them into dinner crepes by filling them with meat, cheese, veggies, whatever. If you do come up with something awesome, let me know, will you? I’m sort of on a roll here.

 

DISCLAIMER: I take no responsibility for your attempt at making coconut crepes, whether you succeed or fail. Trust me, this was sheer luck on my part.

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