If there is one thing I love incorporating into my recipes it’s coconut. Now that it’s becoming more of a trend, it’s being put into energy bars, ice creams, dairy-free milks, breakfasts, etc. You name it, coconut is probably involved. I remember my mom would always buy my aunt coconut patties and macaroons for the holidays when I was younger and I always thought how weird it was that someone could actually enjoy coconut. Not only enjoy it but the fat content seemed out of this world abnormal. Back then, I had no idea what the appeal of the tropical fruit or it’s health meant but thankfully, now I do.
That creamy texture and the ability to be paired with sweet desserts or savory entrees. It never lets me down.
While we all know how great coconut oil is, these crêpes would be nothing without the addition of coconut manna. That’s code for the white flesh of the coconut which is scooped out by hand and pureed into a dreamy blend of yummy fat and 2g of fiber (per tablespoon)! To. die. for.
But if the coconut manna and flakes haven’t drawn you in yet, bananas and raspberries are here to brighten up the crepe and make it pop. While I considered caramelizing the bananas before putting them into the crêpes, the drizzle of coconut manna in and on top is plenty. No need to overdo it! 😉
These french-inspired beauties are soft, filling, packed with fiber and to top it off they’re made with my go-to pancake mix from Simple Mills.
- 3.5 tbsp unsweetened vanilla coconut almond milk (Almond Breeze)
- 2 organic, cage-free eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 tbsp coconut oil
- 1 cup Simple Mills Pancake & Waffle Mix
- ½ cup raspberries
- 1 banana
- ¼ cup unsweetened coconut flakes
- 2 tbsp Nutiva coconut manna (coconut butter), melted
- Begin by mixing your milk, eggs, 1 tbsp of coconut oil, cinnamon and vanilla extract in a bowl.
- Next, add in your 1 cup of pancake mix and blend until well combined.
- Grease a large pan with your other tablespoon of coconut oil and set to medium heat.
- Make sure your batter is relatively thin and if necessary, add 1 tbsp of almond milk as you go.
- Pour enough batter into the pan to reach almost the edges, lift the pan up and around to make sure the crêpe enlarges.
- Heat until sides start to bubble which should be within 1-2 minutes per side.
- Repeat this process until your batter is gone.
- Once you have 4-6 crepes (depending on how big your pan is), cut your banana and place it with your raspberries into each crêpe.
- Drizzle 1 tbsp of coconut manna/butter on top of the crêepes and fold each one over like the photo shown above. The coconut butter will act as a glue once it hardens.
- Add more raspberries, another tablespoon of coconut butter and your coconut flakes for garnish!
- Eat those bad boys up and enjoy 🙂
The best part of these crêpes is that although they might be naturally gluten-free and dairy-free, they still hold together like normal crepes should and fold over without breaking. This is a huge deal for me especially when baking for friends who get iffy when they hear the words “gluten-free”.
If I could eat a crêpe every day for the rest of my life after making these, I sure as heck would. Maybe this means I should move to France and bring my Simple Mills Pancake Mix with me. I could show the French a thing or two about gluten and dairy-free crêpe making. Now wouldn’t that be something?