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You are here: Home / Desserts & Sweets / Pancakes & Waffles / Coconut Crepes with Blood Orange and Raspberry Sauce

Coconut Crepes with Blood Orange and Raspberry Sauce

April 1, 2015 By Gloria 10 Comments

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Please note that this post contains affiliate links of products that I love and use. This rewards me with a small commission if you choose to buy through the links and none of this will cost you anything – but it does help me pay the bills and deliver you quality content. – Love, Gloria.

I love crepes. I could have them any time of the day and since I found a way to make them egg and dairy free there is nothing stopping me from doing so. Of course I have a neutral version which I posted not long ago, which you can look up here. You can alter it to suit your needs and personal taste.

This however is a very delicious version that comes packed with coconut flavour and a deep red sauce made with blood-orange and raspberries.  You might notice there is baking powder in this recipe which is not typical for crepes but it is needed here as leveling agent to replicate what the eggs would do.

coconut crepes

Ingredients : metric ( imperial )

Serves 4

  • 250ml  (1 cup)  skimmed coconut milk
  • 250ml  (1 cup) water
  • 2 tbsp coconut oil
  • 1 teaspoon ground chia seeds 
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • 200g  (1 cup and 2 tbsp) all purpose flour
  • 1/4 tsp baking powder

Ingredients for the sauce

  • 200g  (2 cups)  frozen raspberries
  • 125g  (1 cup)  fresh raspberries 
  • juice of 1 blood orange 
  • sweetener, optional

Instructions

Pour all the pancake ingredients into a blender or mixing bowl and whisk together for about 30 seconds. Don’t use high speed blenders or over-process it. It will result in very rubbery crepes. Place the bowl or mixing jug of your blender into the fridge and let it sit for 15-20 minutes.

This is necessary to give the chia seeds and the lemon juice time to work their way into the batter. While you wait you can prepare the fillings and preheat your pan. 

Preparing the sauce is as simple as it gets. Combine the blood orange juice and the frozen fruit in a small saucepan. Heat it gently and simmer for 5-10 minutes and set aside. Taste it and sweeten it if necessary with anything you like.

When it comes to baking the crepes there is no need to splurge on a crepe pan. Any flat, cast iron or non-stick pan that is large enough to bake crepes of your liking will do.

If you use a non stick pan there is nothing you need to consider apart from turning the heat to medium. If you use a cast iron pan you will need to brush the pan slightly with oil in between each pancake to ensure they won’t stick.

Once the pan is preheated you can start baking your crepes. You know the pan is ready when you can drop a tiny amount of batter into the pan and are able to lift it with ease after a few seconds.

Pour the batter into the pan and tilt it in a clockwise motion to spread the batter evenly. You want the batter to be about 1 millimeter thick. Cook the crepe until the edges start to lift up slightly on the edges. This should take about 3-4 minutes. Flip your crepe and cook on the other side until it has cooked through, about 1 minute.

You can stack the baked crepes up on a large plate in a preheated oven until they are all done. The amount should yield you about 8 – 10 crepes depending on your pan size.

When your crepes are done mix the fresh berries into your berry sauce and fill the crepes with it. Serve with some fresh mint leaves if you have them.

coconut crepes

 

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Filed Under: All Recipes, Breakfast, Desserts & Sweets, Pancakes & Waffles, Pancakes & Waffles Tagged With: breakfast, desserts, fruit, kid friendly

Previous Post: « Spaghetti with Melted Tomatoes and Kale
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Reader Interactions

Comments

  1. Antojo en tu cocina says

    April 7, 2015 at 11:43 am

    I love your recipe and your blog!! You can visit my blog if you want it 😉

    Reply
  2. Sunny says

    June 23, 2015 at 9:52 pm

    I made these today but I used lime and strawberries for the sauce. It was so good!

    Reply
  3. Nancy says

    July 19, 2015 at 5:04 am

    Those were delicious! Can you make them with peach as well? I love peaches!

    Reply
    • Gloria says

      July 22, 2015 at 11:27 am

      Of course you can. In fact it is such a lovely idea that I might actually blog it. Thank you! =)

      Reply
  4. Liv says

    July 31, 2015 at 6:21 am

    Made it with blackberries since I had no raspberries at hand. That was the best pancake I ever had!

    Reply
  5. Alex says

    August 2, 2015 at 3:25 pm

    I loved these!! Can you make them savoury as well?

    Reply
  6. Nutty Nat says

    April 12, 2016 at 11:09 pm

    Can you make these in a cast iron pan? I don’t have a big crepe pan and don’t like non stick.

    Reply
    • Gloria says

      April 13, 2016 at 12:46 pm

      On food fairs they make them on those big cast iron plates so yes, you could make them in a cast iron pan but you would have to brush it lightly with oil in between each crepe. =)

      Reply
  7. Po says

    May 22, 2016 at 7:52 pm

    Those were surprisingly good.

    Reply
  8. Sandy says

    October 30, 2016 at 9:04 pm

    Made them for my nan. She can’t have dairy and doc says she should not eat eggs. She loved it.

    Reply

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Welcome to The Greedy Vegan!

Hi there, I’m slightly obsessed with food, vegan by heart and mommy of a Beagle. I like my food to be affordable and easy to cook. But that doesn’t mean that I don’t indulge whenever I can; since after all …

I am Gloria “The Greedy Vegan”

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