Crêpes are a thin, delicate type of French pancake. Served either sweet or savory, crêpes are perfect any time of day, but are mostly associated with breakfast and brunch here in the States.
The crêpes I chose to recreate are sweet and filled with a thick cream, topped with a berry compote. As a child, there was a nice brunch spot we would go to sometimes on Sunday and they had these giant crêpes with sweet berry sauce and a sugary cream cheese-like filling that I would get almost every time we went.
These SCD crêpes are everything I was hoping they would be when setting out to recreate this brunch sensation. Thin, sweet, spongy cake is crisped to perfection, filled with a sweet silky cream cheese, and topped with bright lemon accented syrupy jam-like berry compote. All rolled up into the thin pancake and topped with more berries. One thing is for sure, this bite is a brunch dream come true!
Feel free to add different fillings, choose a different berry for the compote, or even use these crêpes to make a savory delight. Enjoy!
Looking for more breakfast or Brunch inspiration? Try my Butternut Squash Breakfast Hash, Banana Pancakes, Grain-Free Quiche Lorraine, or Grain-Free Pull Apart Cinnamon Monkey Bread with Glaze.
Quick SCD Coconut Flour Crêpes with ‘Cream Cheese’ Filling & Blueberry Compote
Serves 5 (2 each)
Prep: 5 min
Cooking: 20 min
Total: 25 min
Beginner
Ingredients:
For the Compote & ‘Cream Cheese’:
4 cups, blueberries, thawed
⅓ cup honey + 1 Tbsp for dripped yogurt
2 tsp. lemon zest
2 tsp. lemon juice, fresh
2 cups dripped SCD 24 hour yogurt (makes 1 cup ‘cream cheese’)
For the Crêpes:
4 eggs
¼ cup butter or coconut oil, melted + more for cooking
2 Tbsp. honey
¾ cup of dairy-free milk, almond or cashew, no thickeners
6 Tbsp. coconut flour
Method Of Prep:
- Begin 24 hours in advance by placing 2 cups of 24 hour SCD homemade yogurt in a sieve lined with cheesecloth over a bowl. Place in the fridge and allow to drip for 24 hours. Once time has elapsed discard liquid in a bowl, and keep ‘cream cheese’, set aside.
- In a small pot combine thawed blueberries and ⅓ cup honey.
- Bring to a simmer for fifteen minutes or so until beginning to thicken.
- Remove from heat and add lemon zest and juice, set aside.
- While blueberry compote is simmering, we will start our crêpes. In a medium bowl combine eggs, butter, honey, and dairy-free milk.
- Whisk to combine. Add in coconut flour and whisk to incorporate.
- Allow the batter to sit for five minutes to let the coconut flour absorb the liquid and thicken the batter.
- Heat a large nonstick skillet over medium heat.
- Add more butter or coconut oil before cooking each crêpe so they don’t stick.
- Pour two tablespoons into your preheated and greased pan. Pick up the pan and carefully move it around in a circular motion with your wrist to evenly spread out the batter to make a circle 5-6 inches in diameter.
- Allow to cook for 3-4 minutes until bubbling and easily sliding around the pan.
- Flip the crêpe and cook for another minute or so. When placing the finished crêpe on a plate separate them by a piece of wax paper in between otherwise they will stick to each other.
- Once all the batter is cooked, place two crêpes on a plate and spoon in some ‘cream cheese’, add some of the blueberry compote on top of that and roll your crêpe up. You can add additional compote on top if you would like.
- Serve immediately, and enjoy! Keep any leftovers in an air-tight container for up to 5 days.
Nutrition Facts: (2 crêpes with compote & ‘cream cheese’)
Calories- 425
Carbs- 41.8
Fat- 18.5 g
Protein- 11.1 g