These healthy raspberry crepes are an excellent choice for when you are overflowing with fresh berries! Low-carb, paleo, gluten-free.
Sweet, rich chocolatey crepes filled with super fresh raspberries. Mmmm, what could be better?
Crepes are something I always love, but rarely make. They’re such a nice treat, so when I do have time, I really do enjoy making them. They’re not particularly challenging to make, but they can sometimes be a little more time intensive than making pancakes, so it is pretty rare that I have a change to enjoy them.
I decided to make these healthy raspberry crepes because we have a surplus of wild berries growing right outside our house right now. Not only do we have wild blackberries, but also wineberries. I’m not sure how many are familiar with them, I certainly didn’t know about them until we moved here.
They are an invasive vine that grows delicious raspberry like fruits, commonly called wineberry or wine raspberry. They are SO DELICIOUS, and such a special treat. They can be used just like you would use raspberries, if you are fortunate to have them near you. Otherwise, store-bought or homegrown raspberries work just fine here.
Now comes the fun part, making them and picking all of the delicious fillings!
For the crepes, you will need a few simple ingredients:
- Almond flour
- Almond milk
- Stevia (optional)
You’ll want to mix all of the ingredients together in a bowl. Stir well and allow to sit for a few minutes while you prep a pan. Spray a nonstick pan with nonstick spray, to ensure that the crepes don’t stick. They usually don’t survive if they stick at all, since they are so thin.
Pour a small amount of batter into the pan and swirl the pan around until the batter is very thin, but there are no breaks in the batter. Cook for a couple minutes before carefully flipping to cook the other side. Once cooked, move the crepe to a plate.
Spray the pan again with nonstick spray, and repeat until all of the batter is used up. Stack the crepes on top of one another on a plate and set aside until finished.
Gather the filling and topping ingredients you want to use (make sure they comply with whatever diet you are following!). I like the following:
- Any other berries you like
- Melted chocolate
- Whipped cream
- Chocolate chips
- Apple butter
- Any savory ingredients you like, just be sure to omit the stevia from the crepe ingredients.
Now for the fun part, fill the crepes with the ingredients you want to add! Top with more ingredients and a dollop of cream and a drizzle of chocolate.
The crepes can be stored in the fridge for a few days. I recommend adding the filling when you are ready to serve the crepes, since the topping ingredients can cause the crepes to get soggy and disintegrate or seep into the crepe, discoloring it.
Can I substitute the almond flour for something else?
Yes you can. I recommend using only coconut flour, as that is all I have tested in this recipe. You will need approximately 4 teaspoons of coconut flour to replace the 1/3 cup of almond flour. Make sure to mix it well so there are no clumps.
Can I substitute the almond milk for another milk?
Yes, there should be no issues with this, any kind of milk is ok. Just be careful that there is no added sugar, if you are low-carb or paleo.
You may also enjoy:
Healthy Raspberry Crepes
- 1/3 cup blanched almond flour
- 3 eggs
- 2 tablespoons unsweetened almond milk
- 6-8 drops stevia
- whatever toppings and fillings you want to add! recommended: big handful of raspberries, 3 tablespoons of chocolate syrup or nutella, top with whipped cream
- Mix almond flour, eggs, almond milk and stevia together in a bowl, making sure to remove all clumps. Allow to sit for a few minutes while you prep the pan. Spray a nonstick pan with nonstick spray.
- Once heated, pour a small amount of batter into the pan and swirl pan around until the batter is very thin and forms a crepe shape, but there are no breaks in the batter. Cook for a few minutes before carefully flipping. If you think there is a chance the crepe might break when you flip it, give it a couple more minutes to harden. Once cooked on both sides, move crepe to a plate.
- Repeat until all batter is used up, making sure to spray the pan between each crepe. The recipe should make 3-4 crepes, depending on size. Stack all of the crepes on top of one another to help them become more pliable.
- Gather the filling ingredients and add them inside each crepe. Fold into halves or quarters, and top with additional ingredients. Serve right away.
- If you want to make the crepes ahead of time, don't add the fillings until you are ready to serve. The ingredients can soak into the crepes and make them soggy, if added ahead of time.