This bright and flavorful allergy friendly crêpe recipe will become a brunch family favorite. The zesty cherry raspberry compote will pleasantly please discriminating palates and is easy to cook with young chefs in training.
- Cherry raspberry preserves
- Tapioca flour
- Vanilla bean paste
- Coconut oil
Wash and dry fruit. Zest lime, mince lime zest and juice lime. Remove stems and pits from cherries. Slice one half cup pitted cherries in quarters.
In a small sauce pan over medium high heat, bring to a boil one half cup preserves, one half cup cherries, one half cup raspberries, two tablespoons water, one tablespoon lime juice, one teaspoon minced lime zest, one teaspoon tapioca flour and one half teaspoon vanilla bean paste. Stir cherry raspberry compote, cover, reduce to low and cook for ten minutes. Remove cherry raspberry compote from heat, stir and let cool.
In a glass bowl, mix two eggs, one half cup tapioca four, two tablespoons water, two teaspoons lime juice, one teaspoon lime zest and one half teaspoon vanilla bean paste. Stir and mix until well blended.
Heat crêpe pan with one half teaspoon coconut oil oven medium heat. Add three tablespoons batter to pan and rotate batter in pan to fill pan bottom. Cook for one minute untilcrêpe edges begin to bubble, flip over and cook on the other side for a minute. Removecrêpe to serving dish and add a few tablespoons of cherry raspberry compote to crêpe. Roll crêpe and top with an additional teaspoon or two of cherry raspberry compote. Makes four crêpes.
Kristin Celeste Shroeger is the food writer, recipe developer and photographer behind The Intentional Minimalist website. The Intentional Minimalist encourages cooking in harmony with the seasons using sustainable whole foods and allergy friendly ingredients. By eating seasonally, we reap the benefits of good health through nutrition. Visit www.theintentionalminimalist.com. Find this recipe on her website.