Berry Crepes


  • 1 cup fresh blueberries, roughly chopped
  • 1 cup fresh strawberries, diced
  • Juice of 2 lemons
  • 1 cup gluten free flour (or plain flour)
  • 2 free range eggs
  • 1 cup nut milk (or milk)
  • ½ cup water
  • 1 tablespoon coconut nectar (or sugar)
  • Dollop of coconut yoghurt for each crepe


  1. The size of your pan will determine how many crepes you make with this mixture. We used a large pan and made 6 crepes
  2. In a bowl combine blueberries, strawberries and lemon juice. Place to the side and let them marinate
  3. In a mixing bowl, whisk together the flour and eggs. Gradually add in the milk, water and coconut nectar, stirring to combine
  4. Heat a non-stick pan over medium heat. Spoon in some of the mixture and tilt the pan with a circular motion so that the mixture coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side
  5. When ready to serve add in a serving of the fresh berries and fold crepe. Top with coconut yoghurt. Enjoy warm!

Serves: 6-8


This recipe comes courtesy of . These Crepes are perfect for if you are entertaining or want a little something sweet to start your day off right.