Coconut Oil Crepes with Blackberries

I felt the blackberries being ripe was worthy of a celebratory breakfast. Most people think of crepes as dessert. My family has always enjoyed them for breakfast. (We’re like that)

You have to really love your kids (and yourself) to make crepes for breakfast. It’s a lot of work. (of course, it’s entirely worth it, and why I’m doing this post – to inspire you!)

If you’re smart, you do your prep work the night before – soak your batter, mix the ricotta filling, and prepare your fruit topping. I pulled strawberry topping out of the freezer to thaw and should have picked the blackberries. Instead, we had to pause in the middle of breakfast to pick a fresh bowl…
In the morning, all you have to do is heat your pan, melt a bit of coconut oil, and start frying.

The batter should be very thin. You pour till the pan bottom is half covered, then you tilt the pan to spread the batter all the way to the edges. This is what makes the crepe so nice and thin.

Turn it when it is golden brown, cook on other side, then flip onto a plate to receive its toppings.

In this case, lemony ricotta filling, strawberry sauce, and fresh whipped cream.

It’s fun when you have a couple different fillings…

Just so long as there is plenty of it so it oozes out both ends when you try to fork a bite.

I never reveal how many crepes I eat at a sitting.  If you try this recipe, you will know why…

Coconut Oil Crepes
In your blender the night before, measure
2 Tbsp. whey or yogurt
milk to total 2 cups liquid
2 cups fresh ground whole wheat pastry flour
Blend lightly just till mixed, and leave on counter overnight. (this makes the grain more digestable, and also gets superior, fluffier results when using %100 whole wheat flour)
In the morning, heat fry pan and melt 
2 Tbsp. coconut oil
Pour the oil into soaked batter, along with
1 tsp. vanilla
1/4 tsp. sea salt
2 eggs
Blend lightly, just till everything is incorporated. Cook crepes by pouring about 1/4 c. of batter into center of fry pan (which has been nicely greased by the residual coconut oil) and tilt pan until batter runs to edges. Cook over medium heat till top is set, loosen edges with spatuala and turn to cook other side. Flip onto plate and add toppings. Roll up (like a soft-shell taco) and garnish with a dollop of whipped cream and a fresh berry. 


Peeled, diced apples sauted in butter with cinnamon and sucanat
Any type of fresh berry
Any kind of jam or jelly, or preserves
Whipped cream (made fresh with a little vanilla, dash of salt, and a Tbsp. or two of maple syrup)

Ricotta Filling
1 Lb. Ricotta
3 Tbsp. sweetener of choice
1 tsp. lemon zest
1 egg
Mix well and refrigerate until ready to use. Keeps for several days. 

I absolutely love crepes. I make them whenever I find ricotta cheese on sale. The best crepes I ever had where when I made them with my homemade ricotta. Of course, that adds several more steps to the process, so I haven’t done that in a while.

I have only had crepes at a restaurant once. If you’d like to read of my experience in a 5 star restaurant, enjoy this post from the archives…“If you ever have the opportunity, order the Crepes Suzette”… 

This post is part of Pennywise Platter over at The Nourishing Gourmet – check it out!

6 responses to “Coconut Oil Crepes with Blackberries”

  1. […] Coconut Oil Crepes with Blackberries […]

  2. Krystal Avatar

    If you don’t have whey or yogurt, can you just use 2 cups of milk?

    1. Trina Avatar

      Krystal, you still need to use some bit of cultured dairy or a few tablespoons of acidic liquid such as vinegar to achieve all the benefits of soaking.

  3. Plain and Joyful Living Avatar

    Oh, that looks delicious! We will be picking oodles of blackberries very soon.
    Warm wishes, Tonya

  4. SarahElisabeth Avatar

    Sounds good-will have to try these. Our blackberries, here in England, won't be ready for another few weeks-can't wait!

  5. Jen Avatar

    mmmmm! That sounds really good! Thanks for sharing. 🙂

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