Crêpes with Roasted Berries and Coconut Whipped Cream

by Julie Ruble on July 23, 2014 · 7 comments

Crêpes with Roasted Berries and Coconut Whipped Cream
Crêpes with Roasted Berries and Coconut Whipped Cream

Crêpes with Roasted Berries and Coconut Whipped Cream

Recipe by: Willow Bird Baking using crêpe recipe adapted from America’s Test Kitchen
Yield: 10 servings of 1 crêpe each

Thin crêpes with clouds of coconut whipped cream and rich roasted berries! Before you begin, take a quick peek at the excellent post on Oh She Glows! about making coconut whipped cream. You want to use a brand of coconut milk that separates into liquid and solids (I used Geisha brand) and chill the cans, mixing bowl, and whisk overnight.

Crêpes Ingredients:
PAM Cooking Spray
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon table salt
1 1/2 cups whole milk
3 eggs
2 tablespoons butter, melted and cooled

Topping Ingredients:
1 pound strawberries, quartered
1 pint blueberries
6 tablespoons sugar, divided
lemon juice
3 cans coconut milk
7 tablespoons powdered sugar
3/4 teaspoon vanilla extract
toasted coconut (optional)*

*To toast coconut, spread shredded coconut on a baking sheet and bake at 350 degrees for 6-8 minutes, tossing frequently.

Make crêpe batter: Whisk together flour, sugar, and table salt in a large bowl. In a separate small bowl, lightly whisk together eggs and milk. Whisk half of the egg mixture into the flour mixture. Whisk in the melted butter. Finally, whisk in the rest of the egg mixture. Allow this batter to rest for at least 30 minutes while completing the rest of the recipe.

Roast your berries: Preheat the oven to 400 degrees F. Spray two baking dishes (big enough so the berries can sit in a single layer) with PAM cooking spray. Toss blueberries in one and strawberries in the other. Sprinkle each baking dish with 3 tablespoons sugar and toss the berries to coat. Bake the blueberries for 13-15 minutes and strawberries for around 30 minutes (you’re looking for the berries to be slouchy and releasing syrup but not entirely broken down) before removing them from the oven, spritzing them with lemon juice, gently tossing, and setting aside to cool.

Make coconut whipped cream: While berries are in the oven, turn the cans of coconut milk upside down gently and open them. Pour off coconut liquid and reserve for another use. Place coconut solids into the chilled bowl of a stand mixer. Add powdered sugar and vanilla extract and beat on high until your coconut cream reaches the consistency of whipped cream. Cover this and set it in the fridge.

Make your crêpes!: Heat a 10-inch nonstick skillet over low heat for 10 minutes. Turn the heat up to medium and heat the pan for 1 more minute. Spray your skillet with PAM Cooking spray. Test your skillet’s heat: put a teaspoon of batter in the center of the pan and time it for 20 seconds before flipping. If it’s nice and golden, you’re ready to cook! Otherwise, you may need to adjust your heat up or down, let your skillet heat for another minute, and re-test. Take the time to get the heat right at the beginning!

Now you’re ready! Scoop a scant 1/3 cup of the batter into your pan, swirling immediately to thin it out into a wide circle. Time your cooking for 20 seconds before using a spatula and your fingers to flip the crêpe. Cook for 20 more seconds before transferring to a wire rack to cool. Between each crêpe, re-spray your skillet and let it heat for 10 seconds. Keep crêping until you finish your batter. You can then reheat the crêpes you made by placing them on a plate, inverting another plate over them, and microwaving them for 30 seconds. Slather coconut cream, roasted berries, and toasted coconut on your crêpes, fold them into quarters, and enjoy!

Disclosure: Compensation was provided by ConAgra via Mode Media. All opinions are mine and are not indicative of the opinions or positions of ConAgra.

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