Coconut Crepes with Berry Compote GF SF DF

Updated: Aug 11, 2019

It’s Friday. Fri-yay(day?) means crepes or pancakes (South Africa) for breakfast as a hoorah you made it through another week like a champ and look out weekend ;)

I purchased some coconut flour recently (gluten-free; air punch) with the idea of clean baking in mind. Today, the seal was torn and the exotic crepes re-invented.

DEFINITIONS

GF – gluten-free; SF – refined sugar-free; DF – dairy-free #winning

The memes and jokes about this diet are limitless, but what the heck is ‘gluten-free’?

GLUTEN

Google tells us (font of knowledge) that gluten is ‘a protein composite found in wheat, barley, rye, and all their species and hybrids’. A gluten free diet excludes gluten, such as refined white flour usually used to make crepes (also found in white bread and cookies).

COMPOTE

Wikipedia tells us that 'compote (French for “mixture”) is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices.’ There you have it – a sweet, chunky, fruity sauce.

COCONUT CREPES WITH BLACKBERRY COMPOTE

MAKES 7-8 crepes

SERVES 1 – 2 (I may or may not have eaten them all)

AUTHOR Kate Severino

Ingredients

CREPES

4T/60ml/a quarter cup coconut flour // 3 eggs // 185ml/three quarters of a cup coconut milk // pinch Himalayan pink salt // a splash (half a teaspoon) vanilla essence // a sprinkle (half a teaspoon) cinnamon // a T coconut oil (for the pan).

COMPOTE

half to a full cup blackberries // a heaped teaspoon raw honey // juice of half a lemon // sprinkle cinnamon.

Instructions

In a bowl, sift (makes them light) coconut flour.
Add eggs, one at a time.
Add coconut milk, little by little, whisking with a fork (or actual whisk).
Add vanilla, salt and cinnamon.
For best pancakes, batter should rest at least 30 minutes. Why you ask? Flour needs to absorb liquid.
In the meantime, using a small pan/saucepan, prep the berry compote.
Place half a cup of berries (I actually counted that I used 12 blackberries) for a single serving and a full cup for two people in a pan. Turn on the heat high.
Add a large teaspoon or shallow T raw honey (maple syrup or agave nectar works too).
Squeeze in the juice of half a lemon and cinnamon – allow to boil, then turn down the heat to a simmer and allow the berries to break down and the bright liquid to thicken. Then take off heat (serve warm atop crepes).
Take out another pan and add coconut oil (pancakes ready to make). Place on stove and turn to medium heat.
Use a third of a cup measuring spoon to spoon mixture into pan. Or, pour a few spoons and swirl pan to coast it evenly.
Crepes will start to curl at the edge (2 to 3 mins in) and come unstuck when ready to flip over for a minute or so (using a spatula or aeronautics tricks (pancake gained great air)- I lost one to this insanity).

Dress them Crepes

My topping indulgence today included (a feel a list coming along)

Shaved dark chocolate (used a high percentage of Lindt) // desiccated coconut // raw honey (omit for gluten-free) // freshly squeezed lemon juice // greek yoghurt (omit or dairy-free option) // home-made blackberry compote // whole blackberries.

Dress to impress and tag me @k_severino on IG.