• Blueberry Crepes


    You can use any fruit you like for this dish or add additional fillings

    Ingredients – for crepes (makes 8)

    • 2 eggs
    • 1 teaspoon honey
    • 2 tablespoons coconut butter, melted
    • pinch of salt
    • 1/2 teaspoon vanilla extract
    • 1/3 cup coconut or almond milk
    • 2 tablespoons coconut flour

    Ingredients – for blueberry sauce

    • 1 cup fresh blueberries
    • 1 teaspoon honey
    • 1/2 teaspoon arrowroot or tapioca powder


    1. Melt coconut butter in a bowl and whisk in eggs, honey, vanilla extract, salt and coconut (or almond) milk. Add coconut flour and combine well
    2. Heat a fry pan over a medium – high heat and grease with a small amount of coconut butter. Pour a small amount of batter into the pan and swirl around to spread it out thin
    3. Cook for about 2 minutes or until the bottom is light brown. Flip and cook the other side. Continue until all batter has been used
    4. Heat a blueberries in a saucepan over a medium heat. After about 5 minutes they will pop open and release their juice
    5. Continue to heat to soften the berries and allow the juice to start bubbling
    6. Add a small volume of water to the arrowroot or tapioca flour. Mix well and add to blueberry sauce. Stir continuously until thickened
    7. Serve crepes by filling them with the sauce and adding some additional on top. You can also add some whipped coconut cream and mint to garnish if desired