Breakfast, Comida Latina, Dairy Free, Mains, Recipes, Snacks, Sweets

Coconut Milk Crepes with Lemon-Streaked Strawberries

July 12, 2014
Light as air coconut milk crepes folded over lemon-streaked strawberries and toasted coconut. These dairy-free crepes are a lovely for Mother's Day brunch.
I first made these crepes back in May for Mother’s Day……for myself (and my family, I left one for the three of them to share).  I am a firm believer in making yourself what you want on special days and not waiting around to be disappointed by what your loved ones think you want (which is never what you really want, let’s be honest).
Coconut Milk Crepes
Coconut Milk Crepes

They were so beautifully crisp on the edges with the slightest hint of coconut and perfectly sweet when layered with macerated strawberries and toasty coconut. These crepes are the perfect dessert (or breakfast). They are bursting with summer flavors and light as air with a subtle coconut flavor that comes from using coconut milk in place of the more traditional whole milk (also making them dairy free—bonus!).

Coconut Milk Crepes
Coconut Milk Crepes

Lemon-flecked strawberries and a sprinkling of toasted coconut lend a textural contrast to the all at once chewy, crispy crepes. If you are not so concerned with the whole dairy thing you can serve them with a heaping dollop of vanilla-scented whipped cream or a scoop of vanilla ice cream—you can’t ever go wrong with that.

Coconut Milk Crepes
Coconut Milk Crepes with Lemon-Streaked Strawberries
Light as air coconut milk crepes folded over lemon-streaked strawberries and toasted coconut. These dairy-free crepes are a lovely for Mother's Day brunch.
Serves: 8-10 Crepes
  • 2 large eggs
  • 1 (14-ounce) can coconut milk
  • 1 cup white whole wheat flour
  • ¼ cup granulated sugar, divided
  • ¼ teaspoon salt
  • 1 quart strawberries, hulled
  • 2 teaspoons lemon juice
  • peanut oil, for frying
  • toasted sweetened coconut flakes, for garnish
  • lemon zest strips, for garnish
  1. Combine eggs, coconut milk, flour, half the sugar, and salt in a blender.
  2. Cover and blend on high until smooth. Place in the refrigerator to rest while you prepare the strawberries.
  3. Slice the strawberries and combine with remaining sugar and lemon juice in a medium bowl. Stir until strawberries are coated in sugar, set aside.
  4. Heat ½ teaspoon of peanut oil in a medium nonstick frying pan over medium heat. Once oil is shimmering, pour in ¼ cup of the batter, swirling so the batter covers the entire surface in a thin layer.
  5. Cook the crepe undisturbed for 2 minutes or until the bottom is lightly browned and crisp and the top seams almost dry with a few wet spots. Flip or turn the crepe and cook about 1 minute more or until toasted on the other side. Repeat with the remaining batter, stacking the crepes with parchment paper in between to prevent them from sticking together; you should have 8-10 crepes.
  6. Give the strawberries a stir and taste, adding more lemon juice or sugar as needed. Lay one crepe on a plate and put a spoonful of strawberries with some of their juice and a sprinkling of toasted coconut and lemon zest in one corner of the crepe. Fold the crepe in half to cover the berries and spoon some more berries and coconut on top of that. Fold the crepe over one more time to enclose the filling and top the crepe with a final spoonful of berries, a sprinkling of coconut and a few lemon zest strips. Serve immediately.

One More Thing

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  • Catherine McCord July 13, 2014 at 5:51 am

    Seriously!? These look insane. Both of my kids would live on crepes if I let them. Coconut milk!? Strawberries!? We’re in!

    • Kate Ramos July 13, 2014 at 1:44 pm

      Thanks Catherine! I always forget about crepes but whenever I make them everyone goes crazy, I’m just happy I’ve figured out a dairy-free version!

  • Heather Goodell July 15, 2014 at 2:23 pm

    Those look like perfect breakfast! I have never made crepes before (too nervous) but these look so good I am going to have to get over it and try!

    • Kate Ramos July 15, 2014 at 7:00 pm

      Heather, you have to give them a try. As long as you have a non-stick pan you’ll be set!

  • Unknown July 15, 2014 at 10:48 pm

    Such a great combo – well done, lady! xo aida

    • Kate Ramos July 16, 2014 at 2:02 am

      Thanks Aida!

  • Rachel @ Bakerita July 16, 2014 at 1:53 pm

    Absolutely gorgeous photos, and I love how delicious these look. And made with coconut milk?! Sign me up 🙂 pinned!

    • Kate Ramos July 16, 2014 at 8:03 pm

      Thanks Rachel, the coconut twist is really great with the strawberries!

  • Heather Christo July 17, 2014 at 12:49 pm

    these are so beautiful Kate! I have been experimenting with GF vegan crepes lately made with coconut milk- but they don’t look anywhere nearly as gorgeous as these. sigh. But I am totally inspired to keep going as these are just drool worthy!

    • Kate Ramos July 17, 2014 at 3:27 pm

      Let me know if you have any success with GF ones. The coconut milk is essential!

  • Francis May 5, 2015 at 12:50 am

    Hi there,

    I tried out the recipe and it’s delicious. I had one issue though. I found that my batter was a little thick and hard to swirl around the pan. I was wondering what I could do to thin out my batter so that I could create a flatter crepe?

    • Kate Ramos
      Kate Ramos May 5, 2015 at 3:46 am

      Hi Francis! Thanks so much for trying the recipe and leaving a comment. If your crepes were a too thick, try adding more milk (dairy or non-dairy) 1 tablespoons at a time, until they reach the right consistency. Let me know how they turn out!

      • Francis May 5, 2015 at 4:51 am

        Ah okay I’ll give that a go then. Thanks! ^_^