Sunday brunch: coconut crêpes with coconut yoghurt & berries

Crêpes are always a good idea, especially when they’re packed full of coconutey goodness. In our house, these are a Sunday morning favourite. Apart from being rich in healthy fats, coconut milk and/or yoghurt are great dairy-free alternatives for those who struggle to digest whole-milk dairy. Blackberries and blueberries are both low-GI fruits, and are anti-inflammatory and antioxidant rich.

Coconut Crêpes with Coconut Yoghurt & Berries

Serves 4 (makes 12 x 20cm crêpes)

60g coconut flour
60g arrowroot
6 free-range organic eggs
375ml almond milk
ghee or extra-virgin coconut oil, for greasing

500g coconut yoghurt
250g blueberries
250g blackberries
75g pomegranate seeds (optional)
70g coarsely chopped mixed nuts, such as pecans, hazelnuts, walnuts and almonds


To prepare the crêpes, whisk the coconut flour and arrowroot in a medium bowl. In a separate bowl, whisk the eggs and almond milk until well combined. Gradually pour the wet into the dry ingredients, whisking continuously to form a smooth batter. Cover and refrigerate for 30 minutes to allow the coconut flour to rehydrate.

Heat a 20cm non-stick saucepan over a medium heat. Dip a paper towel into ghee or coconut oil and rub it over the hot pan to lightly grease it. Pour 60ml batter into the pan and swirl to coat in an even layer. Cook the crêpe for 30-60 seconds until the surface dries out and the underside is lacy and golden. Flip and cook for another 20 seconds, or until golden. Transfer to a plate, cover to keep warm and set aside. Repeat the process with the remaining batter.

Serve the crêpes topped with coconut yoghurt, berries, nuts and pomegranate seeds, if desired.

The crêpes can be made in advance and stored in the refrigerator for up to 1 week or frozen for up to 3 months.


CARLA’S TIP Enjoy these crêpes with a healthy, polyphenol-rich chocolate sauce made with cacao: just combine 20g raw cacao powder, 2 tsp coconut oil, 2 dates (pitted and coarsely chopped), 1 tbsp pure organic maple syrup, 125ml boiling water and a pinch of sea salt, and blend.



Extracted from The Beauty Chef Gut Guide by Carla Oates (Hardie Grant, approx €23). Photography © Rochelle Eagle.

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