Delicious Low Carb Paleo Crepes with Strawberry sauce and Coconut Whipped Cream made in 15 minutes! Dairy Free, Gluten Free, Paleo and Grain Free.
This post was first published in June 2015, it’s been updated with new photos and the addition of strawberry sauce.
It’s already strawberry season locally! I’m still thrown a little by that because in the UK seasonal strawberries make an appearance in grocery stores sometime in June, it usually coincides with Wimbledon. If you watch it you’ll be able to spot lots of people eating bowls of strawberries and cream as they sit around on the grass watching tennis on big screens outside of the main courts.
I’ve baked a couple of paleo recipes in the past, nothing fancy though. Paleo baking typically uses two flours, almond flour and coconut flour. Depending on who you read some Paleo eaters will also use tapioca starch or arrowroot powder in addition to the nut flours.
For my Paleo Crepes with Strawberries recipe I used coconut flour mixed with arrowroot. I wanted a smooth crepe so I deliberately avoided using almond flour as it’s just too gritty. The recipe is really easy to make, it’s just a matter of adding all the ingredients to your bowl and whisking the batter to get all the lumps out.
You do need to leave the mixture for about five minutes as the coconut flour tends to absorb a lot of liquid.
I recommend using a non stick pan or a well oiled skillet, if the crepe sticks at all to your pan it will tear and you won’t be able to roll it up. I use a little coconut oil even in my non stick to ensure that it’s really easy to turn the crepe. If you are not dairy free I recommend using whipped cream to fill the crepes, you can add a little honey if you like to sweeten the cream but I prefer it unsweetened. I used coconut sugar in the strawberry sauce in addition to some honey, it can sometimes be hard to find but you can click the link to find it on Amazon.
Making the coconut whipped cream is not difficult, but it can be fickle and some brands work better than others. You must refrigerate the can of full fat coconut milk for at least 24hrs.
I will say that sometimes it just doesn’t work well and the fat from the milk will not whip up no matter what you, if that happens I just pour it over the dessert as it tastes the same but won’t look as good. I use Native Forest as it’s always worked best for me. Do not use a reduced fat coconut milk, that won’t work as it’s the fat that you will be whipping up.
*This post may contain Amazon affiliate links*
MORE OF MY FAVORITE GLUTEN FREE BAKING RECIPES!
- Scottish Empire Biscuits
- The Best Ever Gluten Free Chocolate Cake
- 10 of the Best Lemon Dessert Recipes!
- Pineapple Upside Down Cake
- Gluten Free Orange Chocolate Chip Cookies
- No Bake Rocky Road
- STRAWBERRY SAUCE
- 8oz (225g) Strawberries, quartered
- 2 tbsp coconut sugar
- 1 tbsp honey
- ½ cup water
- 2 tsp arrowroot flour
- 40g (1/3 cup) coconut flour
- 40g (1/3 cup) arrowroot flour
- 1 teaspoon vanilla extract
- 1 dessertspoon honey
- 3 large eggs
- 125mls - 140mls (1/2 cup approx) coconut milk (canned)
- Strawberries, washed and chopped up to fill crepes
- COCONUT WHIPPED CREAM
- 1 can full fat coconut milk, refrigerated 24hrs (I use Native Forest Brand)
- STRAWBERRY SAUCE
- You can make the sauce first and let it cook while you make the crepes
- Add the chopped strawberries and sugar and honey to a pan.
- Mix the arrowroot powder and cold water together and add to the pan with the strawberries, heat it all up on a medium heat until the sauce starts simmer and thicken and the strawberries soften, do not boil. Should take about five to ten minutes
- in your mixing bowl add flours,vanilla, honey, eggs and 125mls (1/2 cup) canned coconut milk.
- mix well, if the mixture is too thick add a little more coconut milk, it needs to be more like a pouring consistency, not a dropping consistency like you would have for pancakes.
- Let the batter sit for 5 minutes while you heat a non-stick skillet on a medium high heat.
- I use a little oil in my skillet, but it your pan has a great non stick surface you may not need to do that.
- Remove pan from the heat, Add in about 80mls (1/3 cup) of batter the the center of the pan and quickly swirl it around so that the batter spreads out to form a 10 inch crepe, use the back of a spoon to spread it if you need to.
- Return pan to the heat and cook for about 1-2 mins, until the crepe is golden underneath.
- flip the crepe and cook for a further 30 seconds, then remove from the pan.
- COCONUT WHIPPED CREAM
- Make just before serving!
- Please note that you *MUST* refrigerate the canned (full fat) coconut milk for at least 24hrs before making the whipped cream. I also need to point out that this recipe is not foolproof, sometimes the coconut fat will not whip up no matter what you do, it can be fickle like that. I have had the best success with Native Forest Brand and Whole Foods coconut milk.
- Make it just before serving, it doesn't hold it's shape well over a long period of time.
- Scoop out the thick part from the coconut milk can and add it to your mixer, you can use a hand whisk if you don't have a mixer.
- Add a couple drops of vanilla extract and about a dessert spoon of honey and whisk together until it looks nice and thick.
- Taste it and add more honey or vanilla if desired.
- line up chopped strawberries along the center of the crepe, then spoon on some whipped cream and roll up the crepe.
- Serve immediately or the coconut whipped cream will start to separate.