Insanely Delicious Berries & Cream Whole Wheat Crepes
These delicious Berries & Cream Whole Wheat Crepes are incredibly light, fluffy, and also packed with whole grains! Filled with fresh strawberries, raspberries, coconut whipped cream, and maple syrup, it's no wonder this recipe is a no-brainer brunch favorite!
Ingredients
For the crepes:
- ½ cup whole wheat flour
- ½ tbsp sugar
- ⅛ tsp salt
- ¾ cup milk , regular or plant-based
- 1 large egg
- ¼ tbsp lemon juice
- 1 tsp coconut oil or butter , melted
For the toppings:
- strawberries
- raspberries
- coconut whipped cream
- maple syrup
Instructions
- Whisk or blend all ingredients in a high-speed blender until combined. Set aside and refrigerate for 35 minutes.
- On medium heat, lightly coat a small non-stick pan with extra coconut oil or butter. Then pour ¼ cup of the crepe batter and swirl until batter covers the entire pan.
- Cook each side for about 1 minute, until edges are crisp and crepes are golden brown. Repeat with the remaining batter.
- Stuff the crepes with coconut whipped cream, berries, and top with maple syrup. ENJOY!
Notes
1. For golden brown crepes, cook these crepes at no more than medium-low heat. Otherwise, the crepes may cook too fast and burn.
2. For soft and tender crepes, allow the crepe batter to rest in the refrigerator for at least 35 minutes, preferably longer. By giving it time, the flour can fully absorb the moisture of the liquid, which yields fluffy crepes!
Nutrition
Calories: 101kcal
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