This recipe is easy to adapt—you can add cinnamon to the filling, top with a different fruit, or use honey mixed with coconut oil instead of sugar. I hope you enjoy this fun cooking activity with your family over Spring break too.
Healthy Whole Grain Crepes with Coconut Oil
For Filling and toppings:
2 TBSP Kelapo extra virgin coconut oil
2 tsp raw sugar, granulated
2 cups fresh strawberries, sliced
1 cup vanilla greek yogurt
Heat a 10” non-stick frying pan over medium heat and brush the surface with the coconut oil. Pour slightly less than ¼ cup of the batter on the hot pan and tilt the pan to evenly coat the bottom. Allow to cook until bubbles appear and the crepe begins to appear drier on top. Gently turn the crepe over and allow it to cook for a few more seconds on the other side. Remove from pan and spread the top with a thin layer of coconut oil, sprinkle with sugar, then roll up. Repeat with remaining batter then serve the rolled crepes garnished with the strawberries and yogurt.
Yield: about 10 crepes.
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