Crepes are a versatile breakfast or dessert available at restaurants, farmer’s markets, and food trucks everywhere! If you’re following The MyersⓇ Way, an AIP protocol, or an elimination diet, crepes are usually out of the question. Luckily, you can still enjoy my Gluten Free Crepes with Coconut Cream, Red Superfoods, and Berry Compote, all without straying from any elimination protocol.
Traditional French Crepes
Also called a “French pancake,” crepes are thin, fluffy breakfast bread generally classified as a sweeter food. They can also be made savory and tweaked to your taste preference. Some prefer to top them with fruit and chocolate, while others like to fill them with cream.
Crepes can take time to prepare. It requires preparing the wet and dry ingredients separately. After you combine them, you let the batter rest for a while (sometimes up to 8 hours). Then, you cook them.
The traditional French recipe contains ingredients that can be inflammatory such as wheat flour, butter, eggs, milk, and sugar. That’s why I’ve created dairy free and gluten free crepes without compromising texture and taste.
You’re going to love these! Continue reading to learn how to make my Gluten Free Crepes.
Healthy Crepe Recipe
A basic crepe recipe uses flour, water, and salt while more popular variations include eggs, sugar, milk, and butter too. That’s a lot of inflammatory foods in one thin pancake!
My Crepes with Red Superfoods and Berry Compote use cassava flour, coconut milk, vanilla, and coconut oil. These ingredients are all great foods to optimize your diet all while satisfying your sweet tooth. The best part is that the crepe texture is not compromised. You won’t have any trouble with rips and tears, or even grittiness or chewiness.
Embracing The MyersⓇ Way or other elimination protocols allows your body to heal and enjoy optimal health. That means removing ingredients such as gluten and dairy, which are the two most common food triggers for sensitivities.
Since these gluten free crepes are also dairy and sugar free, they are an excellent choice while following The MyersⓇ Way, AIP protocol, or an elimination diet.
Berry Compote with Red Superfoods
I love to make a simple, AIP-friendly berry compote. A berry compote is a chunky, fruit topping that adds a little zest desserts, breakfast foods, and more! You can choose one type of berry for this, or create a mixed-berry compote. Now, the icing on top of the crepe, so to speak, is the coconut cream.
To make a berry compote, you’ll need your choice of berries, a dairy free cream (I use coconut cream), one scoop of Organic Reds, water, and lemon zest.
First, you’ll bring the berries, water, and lemon zest to a boil. Cook the berry mixture until it thickens.
Using a high-speed blender to whip the coconut cream into a thinner consistency. In a separate bowl, combine the whipped coconut cream and one scoop of the Organic Reds. Mix thoroughly to combine together.
Organic Reds
Adding Organic Reds to this recipe really takes it up a notch. Red superfoods are a delicious way to add some flavor to your recipe. It’s made of a blend of rare, polyphenol-rich berries and fruits. These special superfoods help fight against free radical damage. They also support healthy circulation, skin health, and metabolism.
This 100% organic superfood powder boosts the fruity taste, giving the crepes an extra burst of flavor and nutrition.
I love this recipe because it’s so fun and simple. These gluten free crepes made with berry compote and Organic Reds superfoods give you that perfect AIP-friendly, French café experience right in your own home.
Gluten Free Crepes With Red Superfoods
Course:
Servings
2 people
Ingredients
Topping
- 2 cups 480.00 ml fresh berries (i.e. strawberries, blueberries, blackberries, etc.)
- 2 Tbsp 29.57 ml water
- 1 tsp 4.93 ml lemon zest
- 4 Tbsp 59.15 ml coconut cream
- 1 scoop Organic Reds
Crepes
- 1 cup 240.00 ml Cassava flour
- 1/4 cup 60.00 ml tapioca starch
- 3 cups 720.00 ml coconut milk
- 1/2 tsp 2.46 ml baking soda
- 1 pinch cinnamon
- 1 tsp 4.93 ml vanilla extract
- 1 Tbsp 14.79 ml coconut oil plus additional for pan
Instructions
- In a saucepan, add berries, water, and lemon zest. Bring mixture to boil over medium heat. Reduce heat to low and muddle berries with a spoon. Continue to cook over low heat for 5-10 minutes until mixture is slightly thickened. Remove from heat.
- Blend the coconut cream in a high-speed blender first. Then pour into a bowl, add 1 scoop Organic Reds and stir together.
- For crepes, add the coconut milk to the blender. Then, add the dry ingredients to avoid lumps of dry flour. Blend until fully combined. If the batter needs to be thinned, add additional coconut milk.
- Heat a large frying pan over medium-low heat. Add 1/2 tablespoon of coconut oil to the pan.
- Spoon out about 1/4 cup of batter onto the pan and swirl around the pan to make a thin layer. Cook for about 4 minutes until the cooked side is slightly browned. Flip and cook for another 2-3 minutes. Remove and set aside.
- Repeat with oil and batter.
- Fold or roll each crepe into desired shape. Top with berry compote and coconut cream and serve.
