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Fruit Crepe with Coconut Cream

Posted on Jul 20, 2018 by Chef Karla Williams








Dessert or breakfast? Your pick! Our fruit crepe is filled with a whipped coconut cream and fresh seasonal fruit with a creamy indulgent cashew-butter topping. I break down the complete Fruit Crepe and provide you with a composed recipe for each component. The individual recipes for the Crepe Shell, Coconut Cream Filling, Cashew Coconut Butter, and Berry Coulis are all here for you to create at home. Remember, you can make a few crepe shells ahead of time and store in your refrigerator for up to 7 days.

 

 

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Composed Crepe

Ingredients:

1  each Crepe Shell, see recipe below
2  Tablespoons Coconut Cream, see recipe below
1  Tablespoon Cashew Coconut Butter, see recipe below
½  ounce Berry Coulis, see recipe below

 

Method:

  • Fold crepe and fill with coconut cream.
  • Garnish with berry coulis and cashew coconut butter.

 

 

Nutrition:  Servings: 1   |   Serving size: 1 filled crepe   |   Calories: 210   |   Fat: 15 grams   |   Sodium: 100 milligrams   |   Carbohydrates: 18 grams   |   Protein: 5 grams

 

 

 

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Crepe Shell

Ingredients:

1 Tablespoon Canola oil
2 cups All purpose gluten free flour
1 ½  teaspoons Baking powder
2 Tablespoons Agave Nectar
¼  teaspoon Salt
6 each Egg whites
3 ½  cups Almond Milk
2 teaspoons Vanilla extract
2 Tablespoons Coconut oil

 

Method:

Batter:

  • Sift together flour, baking powder, and salt.
  • Combine all ingredients, except coconut oil, in a blender and process until smooth.
  • Chill for 1 hour or longer. Remix batter by hand before using.

 

To Cook:

  • Prepare 15 small sheets of parchment or wax paper to use as dividers between the warm crepes.
  • Heat a small non-stick skillet to medium-low.
  • Wipe coconut oil on pans using a paper towel.
  • Using a 1-ounce ladle, pour batter into hot pan and swirl to distribute across the bottom of the pan.
  • Cook gently until crepe can lift at the edges and appears to hold shape
  • Flip and cook the other side briefly. Crepes should be pale or very light brown, not golden.
  • Let cool and cover tightly with plastic wrap, warm to room temperature before using.

 

 

Nutrition:  Servings: 20   |   Serving size: 1 crepe   |   Calories: 80   |   Fat: 2.5 grams   |   Sodium: 95 milligrams   |   Carbohydrates: 11 grams   |   Protein: 2 grams

 

 

 

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Coconut Cream Filling

Ingredients:

½  gallon Assorted bite-sized fruit
1 can Coconut milk, full fat, chilled
1 teaspoon Vanilla

 

Method: 

  • Remove solid coconut cream from the can. Throw away the remaining liquid.
  • In a stand mixer using the whisk attachment add the solid coconut cream and vanilla extract.
  • Whip on medium-high until light and fluffy or 5-7 minutes.
  • Remove from stand mixer and fold fruit into whipped coconut cream. 

 

 

Nutrition:  Servings: 20   |   Serving size:  2 Tablespoons   |   Calories: 130   |   Fat: 6 grams   |   Sodium: 100 milligrams   |   Carbohydrates: 17 grams   |   Protein: 3 grams   |   Fiber: 1 gram 

 

 

 

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Cashew Coconut Butter

Ingredients:

2 cups Cashews, raw
¾  cup Coconut oil, virgin
1 teaspoon Agave nectar
½   cup Water

 

Method:

  • Place all ingredients in the food processor and run until semi-smooth and liquid.
  • Place in a pastry bag for service. Store leftover in the refrigerator.

 

Chef’s Note: If the cashew comes salted, wash them.

 

 

Nutrition:  Servings: 52   |   Serving size: 1 Tablespoon (½  ounce)   |   Calories: 80   |   Fat: 7 grams   |   Sodium: 0 milligrams   |   Carbohydrates: 3 grams   |   Protein: 1 gram   |   Fiber: 0 

 

 

 

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Berry Coulis

Ingredients:

2 cups Raspberries or strawberries
1 each Lemon, juiced

 

Method: 

  • In a large small sauté pan warm raspberries, about 4-5 minutes on low heat.
  • Add lemon juice.
  • Puree until smooth. 

 

 

Nutrition:  Servings: 12   |   Serving size:  ½  ounce   |   Calories: 10   |   Fat: 0   |   Sodium: 0   |   Carbohydrates: 3 grams   |   Protein: 0   |   Fiber: 1 gram 

 

 


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