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–+ servings
Kate Ramos

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 30 minutes
Servings: 8 -10 Crepes
Course: Breakfast
Cuisine: American
Calories: 98
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Equipment

Method
 

  1. Place ingredients in blender. Combine the 2 eggs, can of coconut milk, 1 cup flour, 2 tablespoons sugar, and 1/4 teaspoon salt in a blender.
  2. Blend. Cover and blend on high until smooth. Let rest at least 30 minutes at room temperature.
  3. Prep strawberries. Slice the quart of strawberries and combine with remaining 2 tablespoons sugar, 1/2 teaspoon lemon zest, and 2 teaspoons lemon juice in a medium bowl. Stir until strawberries are coated in sugar, set aside.
  4. Cook crepes. Heat 1/2 teaspoon of the oil in a medium nonstick frying pan over medium heat. Once oil is shimmering, whisk batter one more time, then pour in 1/4-1/3 cup of the batter, swirling so the batter covers the entire surface in a thin layer. Add the larger amount if you pan is bigger.
  5. Flip and repeat. 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. Fill and enjoy! 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 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.

Nutrition

Serving: 1gCalories: 98kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 6gSodium: 61mgFiber: 2gSugar: 8g

Video

Notes

  1. Oil: Don't use too much oil when making the crepes. Only 1/2 teaspoon is necessary. Any more and the batter will just slide around the pan.
  2. Heat: If the pan is smoking, turn the heat down. If it starts cooking too slowly, turn the heat up a little. Keep adjusting the heat as you cook the crepes.
  3. Make-ahead/storage: You can make the crepes in advance just stack them with a piece of parchment paper dividing each crepe and then store in a resealable bag in the refrigerator for up to 5 days. Reheat in a hot skillet. You can also make the batter up to a day in advance and keep in an airtight container in the fridge.
  4. Fillings: Substitute the strawberries for other berries, peaches, nectarines, or apricots. See post for more filling ideas.

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