It’s been so long since I’ve had a good crepe! They are one of my favorite breakfast treats, savory or sweet (but you know I usually have to get the sweet ones). Recently I’ve really been trying to use random ingredients in my fridge and pantry to make recipes instead of going out and buying a ton of ingredients. I actually find it quite refreshing to come up with something that’s kind of my own combination. Usually I just tweak other people’s recipes to make them healthier or fit what I want, but this recipe was kind of my own idea and it actually turned out delicious. That does NOT always happen. Itechniques didn’t really work. I called my Mom because she always makes peach foods in the Summer and her peaches are beautiful, but she didn’t answer. So I just kind of sliced them the best I could. they didn’t look terrible, but I just couldn’t figure out how to get that typical peach slice. Also, the peaches were super small…so that may have had something to do with it. Either way, it was pretty funny.
I have been looking for a good dairy-free whipped cream for a while now, and I thought that whipped cream would really be amazing with the peaches in this recipe. I found the SO Delicious CocoWhip at Earth Fare and decided to try it out. They use mostly organic ingredient, so I figured it was worth a shot. MAN this stuff is soooooo yummy! I had to try not to just eat it out of the tub as I was making the crepes. It really made this recipe that much better.
It’s always been kind of difficult for me to get crepes that perfect, thin, consistency. These crepes are a little thicker than normal crepes, but I didn’t really mind that because they are really delicious and also a great texture. I think the kind of pan you have also can affect their thickness and consistency, but as long as they taste good, I’m good with it.
- 1 C. gluten-free flour of choice (I used Trader Joe's brand)
- 1 T. organic coconut sugar
- 1½ T. baking powder
- ⅛ tsp. salt
- 1 C. organic coconut milk
- 2 T. organic coconut oil
- ¼ tsp. vanilla extract
- 6 peaches, sliced
- 2 T. ghee
- ¼ C. water
- ⅓ C. organic coconut sugar
- ⅛ tsp. almond extract
- ⅛ tsp. vanilla extract
- Stevia (to taste)
- coconut whipped cream
- Combine all dry ingredients for your crepes in a small bowl (flour, coconut sugar, baking powder, and salt. Then add coconut milk and coconut oil to the mixture, mixing until just combined.
- Heat a large pan to medium heat and melt some coconut oil or spray with non-stick coconut oil spray.
- Spoon 2 heaping spoonfuls of mixture into the pan and swirl the pan around until it reaches the edges of the pan (you want a thin pancake-like look).
- When you see bubbles starting to form on the edges of the crepe, flip and repeat process on the other side until cooked through or browned slightly.
- Repeat with remaining batter and then set aside.
- Heat a small pot to medium-high heat. Add all of your sauce ingredients (except Stevia) and bring to a rapid boil.
- Turn heat down to low and continue to cook for 15-20 minutes, or until the mixture reaches a thick, syrupy consistency.
- Taste mixture and see if it's sweet enough for you. If not, just add a small sprinkle of Stevia, then remove from heat.
- Take a crepe and spread 1 spoonful of coconut whipped cream across the top, then add 1-2 spoonfuls of the peach syrup and spread on top of the whipped cream. Roll the crepe, and face seam side up or down, whichever you choose. Repeat process with each crepe.
- Top crepes with more whipped cream and peach sauce if desired, and sprinkle a little cinnamon on top for garnish, and serve!
If you get a chance to try out this yummy recipe, make sure to tag me @adancersplate or #embraceyourplate so that I can see your fabulous creations!