Easy Blueberry Cream Crepes (GF/DF)

Soft, moist, sweet and creamy with the right amount of blueberry tang! These easy and delicious crepes are fast, loved by the whole family, and GF/DF! Makes roughly 5 large crepes🥞

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Step 1

In a medium saucepan pan, add 1 cup of blueberries and 1 tbsp coconut oil and bring to high heat. Let simmer on high heat while cooking crepes. Stir occasionally.

Step 2

Whisk egg and sugar until completely beaten. Mix in vanilla, salt, and milk. Once combined, add flour. (Sift for a smoother batter)

Step 3

Bring pan to medium heat. Add a small amount of butter to the center area of the pan. Quickly pour a small amount of batter in the center and move the pan around to spread into a thin circle. Let sit until small bubbles appear and a slightly crispy edge forms. Flip and let sit for another minute or 2. Keep an eye on them, they cook fast!

Step 4

While crepes are cooking, begin making the cream. Add 1 can of refrigerated coconut cream to a medium mixing bowl (Can be room temperature but better cold). It will be separated. Whisk until mostly combined. Add 3 small scoops stevia (1-2 tbsp sugar), dash of vanilla, and salt. Whisk heavily until fully combined. You know it’s almost done when your arm feels like it’s about to fall off. Notice I said *almost*… keep whisking, girl! You want it to be thick and creamy. It won’t be as thick as whipped cream. It has a consistency more like Greek yogurt.

Step 5

Once blueberries are cooked down, pull off heat, add your sugar and salt. Mix and allow to cool.

Step 6

To assemble, lay one crepe on a plate. Imaging you cut the crepe in quarters like you would cut a pie or pizza. Add a small scoop of blueberries to one of those quarters. Find your imaginary center line and fold that half towards the other half with the blueberries. Fold that half again on top of your blueberry section. It should make a pie shape as seen in the cover photo. Top with coconut cream and a drizzle of blueberries. Enjoy!