Cherry Almond Coconut Crepes Recipe

Maple syrup. Organic cherries. Coconut oil. Christmas coloring books. Celtic Sea Salt. Easter sticker calendar devotions.

When I start to think of all the random things I’ve ordered in bulk with friends, I have to laugh. I just never know what will be offered in an email that starts out with, “I’m ordering some X and wondered if you wanted to go in on it with me…”

One of this spring’s gems was an offer by a gal in our milk group for frozen, pitted, organic cherries from northern Michigan, literally the cherry capital of the world. They were only $1.75/pound…but they came in 27-pound buckets. How could I pass it up? That’s how I ended up on my friend’s porch, coffee mug in hand (for scooping), hacking away at a 27-pound bucket of frozen cherries with my ladle. I split the bucket with another family because I wasn’t sure of my freezer space. Next time, I’ll make room.

In just over two months, we’ve happily consumed every last cherry of our 13.5 pounds, all of them simply in my recipe for homemade yogurt with a touch of vanilla…except the ones in these photos:

These fruity, nutty crepes came about because I had some coconut flour from Wildly Organic to try out and was going gluten free for the week. They have to be called a dessert because they’re so delicious, but there’s no grain, no refined sugar, and only a touch of real maple syrup in the whole dish. In the name of quality eggs, I give you Cherry Almond Coconut Crepes. The pictorial is very helpful and you will find it below the print version.

Cherry Almond Coconut Crepes

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• Author: Katie Kimball
• Category: Breakfast

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Description

Adapted From Tropical Traditions

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Ingredients

Units USM Scale 1x2x3x

• Crepes:
• 2 eggs (how to find quality eggs)
• 2 Tbs. coconut oil (use the code STEWARDSHIP for 10% off at that site!), melted
• scant Tbs real maple syrup
• 1/4 tsp. almond extract
• 1/8 tsp. salt
• 2 Tbs. coconut flour (use the code STEWARDSHIP for 10% off at that site!), sifted
• small pinch of nutmeg
• pinch of cinnamon
• 1/3 cup whole milk
• Filling:
• 1/2–2/3 c .yogurt cheese
• 1/2–1 tsp. maple syrup
• 1/8 tsp. almond extract

Cook Mode : prevent your screen from turning off while you're making this recipe

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Instructions

1. Crepes:
2. Use a whisk to mix together the eggs, coconut oil, maple syrup, almond extract and salt (Use the code kitchenstewardship for 15% off of your first purchase). Be sure to whisk the coconut oil quickly as the cold eggs may cause it to firm up again.
3. Stir in the coconut flour (use the code STEWARDSHIP for 10% off at that site!) and spices, then the milk. You should have a thin batter ready to pour.
4. Heat a small frying pan over medium heat. This is one instance I was happy to use non-stick, because I didn’t want to fight with each crepe. If you have a great cast iron pan with a small diameter, that would be another great option.
5. When hot, melt a tiny pat of butter, coconut oil or palm shortening in the pan. Pour a scant ¼ cup of batter in the pan and tilt the pan around to spread a thin layer of batter over nearly the entire bottom of the pan. I recommend you start tilting the pan as you pour the batter for best success in spreading the batter before it cooks.Cook 1-2 minutes, or until batter is bubbly and looks dry and cooked around the edges. You could really set a timer for a minute; it’s almost exactly that long!Flip the crepe all at once with the largest spatula you have, and cook the other side for 1-2 minutes more, or until done.
6. Filling:
7. Mix well, beating slightly with a whisk or fork, until you have a nice creamy filling. Line the insides of your crepes with filling and frozen cherries (other berries would be delicious as well).

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Notes

Optional: for presentation’s sake, you might dust the tops of the crepes with cinnamon, powdered sugar or shredded coconut (use the code STEWARDSHIP for 10% off at that site!), and slivered almonds make a nice accent as well.

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Crepe Method:

Use a whisk to mix together the eggs, coconut oil, maple syrup, almond extract and salt. Be sure to whisk the coconut oil quickly as the cold eggs may cause it to firm up again. Stir in the coconut flour and spices, then the milk. You should have a thin batter ready to pour. Heat a small frying pan over medium heat. This is one instance I was happy to use non-stick, because I didn’t want to fight with each crepe. If you have a great cast iron pan with a small diameter, that would be another great option. When hot, melt a tiny pat of butter, coconut oil or palm shortening in the pan. Pour a scant ¼ cup of batter in the pan and tilt the pan around to spread a thin layer of batter over nearly the entire bottom of the pan. I recommend you start tilting the pan as you pour the batter for best success in spreading the batter before it cooks. Cook 1-2 minutes, or until batter is bubbly and looks dry and cooked around the edges. You could really set a timer for a minute; it’s almost exactly that long! Flip the crepe all at once with the largest spatula you have, and cook the other side for 1-2 minutes more, or until done.

Yes, the photo on the left is a perfect example of what you should NOT do while flipping. The crepe never really recovers. Nicely browned like the photo on the right is what you’re looking for. Filling Method:

If you have someone (like my husband) who just doesn’t like cheesecake or cream cheese style desserts, you can easily flavor some plain yogurt the same way, fill the crepe with cherries and drizzle the yogurt overtop like this:

It only took the first three crepes for me to figure out how to get them to look pretty, so I’m sure with my tips (tilt the pan while pouring and flip with purpose, the entire thing at once), you’ll probably only need one mashed up crepe to get the system perfectly.

It’s worth it to serve a gorgeous, gourmet-quality dessert that tastes like a million bucks and be able to say, “There aren’t any grains or junky stuff in this. It’s a gluten-free, sugar-free dessert.”

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