For both of our tasty crepes, use the basic crepe mixture outline below which serves approximately 4. These are so delicious you can have both a main course and dessert of crepes!
Basic crepe recipe
1 tbsp coconut oil, melted
3 tbsp unsweetened almond milk
pinch of salt
1 tbsp sifted coconut flour
1/8 tsp baking powder
coconut oil for frying
For the crepes, whisk together the egg, coconut oil, almond milk and salt. Add coconut flour and baking powder and stir in thoroughly until smooth and no lumps remain.
Pour a quarter of the batter into a hot oiled pan and swirl to spread the mixture so that it covers the bottom of pan with a thin layer.
Cook until edges are bubbly and cooked, and bottom is lightly browned. Use a spatula under the crepe and flip to the other side to cook, avoid doing this too early as the more cooked the first side is, the easier it should flip. Remove from pan and let cool slightly on paper-towel lined plate.
Spinach Artichoke and Brie Crepes
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt and 1/2 teaspoon pepper
1 bag fresh spinach
1 jar marinated artichoke hearts, drained and chopped
1/4 cup parmesan cheese, freshly grated
1 brie wheel, sliced
Sweet Honey Sauce
1/4 cup olive oil
3 tablespoons honey
1/4 cup fresh parsley, chopped
Heat a large frying pan on medium heat and add the olive oil and garlic. Add the salt, pepper and cook for 2 minutes. Stir in spinach and artichokes, cooking for 5 minutes until spinach has wilted. Reduce heat to low and stir in the parmesan cheese, then turn off heat. Remove from the skillet.
Whisk together the olive oil and honey. Place in a small sauce pan and warm through. Keep warm on a very low heat until ready to use.
Wipe the skillet clean and heat over medium-low heat. Working with one precooked crepe at time lay it flat in the skillet. Place a few slices of brie on one quarter of the crepe. Layer on the spinach and artichoke filling and then top with a few more slices of brie. Fold over the bottom of the crepe and then fold it over again to make a triangle. Cook for about 2-3 minutes and then flip and cook another 2-3 minutes or until the brie has become wonderfully gooey. Repeat with remaining crepes until the brie and filling are gone. Remove the honey sauce from the heat and stir in the chopped parsley. Drizzle the crepe with the warm honey sauce and dig in!
Coconut Flour Crepes with Lemon Ricotta
1/2 cup whole milk ricotta
1 tbsp of honey
1 tbsp freshly squeezed lemon juice
1 tsp grated lemon zest
For the filling, combine all ingredients in a small bowl and mix thoroughly. Add the filling to the centre of each pancake and roll up tightly, tucking in the ends. You can add extra toppings should you wish; blueberries taste great with the zing of the lemons.
Our recipes are made with Comvita Southernlands Honey, a delectable combination of two iconic honeys from the worlds southern edge. Comvita's honeymeisters balance Manukas strong taste with Clovers light floral sweetness, giving you a crisp mouth-lingering taste sensation!