Breakfast (or Dessert) Crepes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Crepes just sounded really appealing this morning..so I used ingredients that I had in the house to create the cheesy filling and the berry sauce. These babies are sweet and filling; i was full after just two! Ingredients:
for the sauce |
1/8 cup fresh blueberries |
1/8 cup fresh blackberries, diced |
1 cup fresh strawberries, diced |
1 cup water |
2 tbsp agave nectar (or honey) |
for the filling |
1 cup ricotta |
1 cup cottage cheese |
seeds from 1/2 vanilla pod |
3 tbsp agave nectar (or honey) |
1/8 cup vanilla almond milk |
for the crepes |
1 cup all-purpose flour |
1/2 cup vanilla almond milk |
1/2 cup water |
2 eggs |
1/2 tbsp salt |
1/2 tsp nutmeg |
2 tbsp coconut butter, melted |
canola oil |
Directions:
1. for the sauce
2. In a small saucepan, bring the water and agave nectar to a simmer. Add the berries, stir uncovered for about 2 minutes. Turn the heat to low and cover. Cook until berries become mushy; about 10 minutes, then remove from heat and set aside.
3. for the filling
4. Pulse everything in a food processor until completely blended, set aside.
5. for the crepes
6. In a large bowl, combine flour, salt, and nutmeg. Whisk in the eggs and coconut butter. Gradually add the almond milk and water, until batter is smooth and shiny.
7. Lightly grease a small non-stick pan with canola oil (about 1 teaspoon) and heat on medium-high.
8. Pour in about 1/4 cup of the batter, turning the pan in a circular motion to coat the entire bottom. Let brown on the bottom for about 2 minutes, then use a fork to gently flip. Cook about 1 more minute on the second side, and set aside on a plate. Continue the process, adding a bit of canola oil in between batches.
9. Fill each crepe with about 2 tablespoons of the filling, then fold as you would a burrito. Spoon a desired amount of berry sauce over the top, and serve hot :)
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