Fruit Crepe with Coconut Cream

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.

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.

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.

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.

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.

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.