Easy to make one bowl paleo crepes with blackberries & yogurt make for the perfect breakfast or brunch. Makes excellent leftovers too. Thank you to Oregon Berries for sponsoring this post. As always all opinions expressed here are my own.
Crepes instantly bring me back to childhood as I grew up eating them for breakfast frequently. Crepes are a very popular and common Russian dish to prepare and they make for the perfect sweet or savory breakfast or bunch recipe. There are lots of different filling variations, ranging from sour cream & caviar, to just sour cream and sugar .
While traditional crepes are made with all purpose flour I have been making paleo crepes for a while now. These paleo crepes are naturally gluten free and dairy free, and of course also grain free. For the filling I wanted to test out some berry component with a creamy filling. And currently my favorite filling combo is blackberries and dairy free almond milk yogurt. You could also make these crepes with whipped cream, cream cheese, sour cream and dairy free substitutes for each if you are dairy free.
Blackberries are one of my all time favorite berries. They’re lightly tart, juicy and just bursting with flavor. In the US I find the blackberry to be seriously underrated and frequently being overlooked for the blueberry or strawberry, but I urge you to really start buying and cooking more with blackberries. In this recipe I used canned and fresh blackberries. These Oregon canned blackberries are canned with just a hint of cane sugar so they are ever so slightly sweetened and as you can see in the photos, still whole and not cooked down into a jam.
Oregon blackberries are grown on multi generational family farms through environmentally sustainable practices and are harvested from July to September. If you’re local to the state you can even find U Pick Farms, otherwise canned or frozen berries are the best option. Just one cup of blackberries has 30 mg Vitamin C (about 40% of RDA) and 8 grams of fiber (30% of RDA), as well as being high in Vitamin K and antioxidants. Also did you know that blackberries get their dark color from anthocyanins, which are compounds that may protect the brain from oxidative stress and reduce the effects of conditions like dementia?
Paleo Blackberry Crepes Ingredients:
- Almond & Tapioca flour – key flours to make these crepes paleo. The combination of these two flours perfectly replicates and replaces a standard all purpose flour to make these crepes light and fluffy
- Eggs – key crepe ingredient
- Coconut Milk – use in place of cow’s milk to make this recipe paleo.
- Avocado Oil – added to the pan and the batter to make sure the crepes do not stick to the pan
- Canned, fresh or frozen blackberries – filling ingredient that is sweet, tart and juicy
- Yogurt or whipped coconut cream – perfectly complements the berries and adds a rich and creamy component to the crepe filling
- In place of coconut milk you can try this recipe with a different nut milk
- In pace of avocado oil you can use olive oil
- In place of yogurt you can used whipped cream, whipped coconut cream, sour cream, cream cheese, etc. or vegan alternatives for each.
- To make the filling paleo make sure to use fresh or frozen berries with maple syrup as the sweetener, and serve with coconut whipped cream or paleo coconut yogurt.
How to Make Paleo Blackberry Crepes:
Start by whisking flours, eggs, coconut milk, water and salt in a large mixing bowl. All the ingredients can be added at once. Whisk until smooth and no lumps remain. The batter should be fairly thin; if it seems thick add more water. Add avocado oil and mix.
Heat a pan over medium heat until hot and add a teaspoon of avocado oil to the pan. The key is to make sure both the pan and the oil are hot before pouring in the batter.
Once the oil is hot pour in about 1/4 cup of the batter into the pan making sure to swirl it with your wrist so the batter is evenly distributed. If you’re using a smaller pan you’ll need only 2-3 tablespoons of batter. I find the first crepe is always a bit thicker and not quite perfect; don’t worry about this. The remaining batter will be easier to spread on the pan as it’s fully preheated. Cook for 2-3 minutes on the first side, watching for the crepe to start forming small bubbles on the surface, indicating it is ready to be flipped over. Slowly start to run a thin spatula around the edges of the crepe to separate it from the pan. If it doesn’t seem like the crepe is coming off it may need extra time. When ready to be flipped over the crepe should come off easily and be lightly browned. Cook on the other side for 1 more minute.
Repeat with remaining crepes adding more avocado oil to the pan if needed. I have only made these crepes on non stick pans, so cannot speak for how easily they will come off if you do not use a non stick pan.
For the filling, bring fresh, frozen or canned blackberries to a boil in a small pot, reduce heat and simmer until slightly reduced. Add maple syrup or sweetener of choice as needed to your desired level of sweetness. If using canned blackberries they are already made with cane sugar so no additional sugar is needed. To make the filling paleo use fresh or frozen blackberries, maple syrup to sweeten and whipped coconut cream or paleo coconut yogurt to serve.
To serve top crepes with blackberry sauce, and yogurt, roll up and enjoy!
These paleo blackberry crepes make for a perfect weekend family breakfast. The crepes are thin and delicate with tart juicy blackberries and creamy rich yogurt. The perfect combination of flavors.
Easy to make one bowl paleo crepes with blackberries & yogurt make for the perfect breakfast or brunch. Makes excellent leftovers too.
- 2 eggs
- 1/3 cup almond flour blanches, super fine
- 1/3 cup tapioca flour
- 1/2 cup coconut milk
- 1 cup water
- pinch salt
- 2 tbsp avocado oil
- 2 cups blackberries fresh, frozen or canned (use fresh or frozen for Paleo recipe)
- 2 tbsp maple syrup (optional paleo sweetener if use fresh or frozen blackberries)
- 1 cup yogurt use vegan yogurt for dairy free version or Greek yogurt for regular, use cocnut whipped cream or paleo coconut yogurt for paleo version
In a large bowl combine almond flour, tapioca flour, eggs, coconut milk, water and salt. Whisk until smooth. Add 1 tbsp avocado oil and mix.
Heat pan over medium heat. Once hot add 1 teaspoon avocado oil. Once oil is hot add 1/4 cup batter, quickly moving your wrist to turn the pan so the batter spreads evenly.
Cook 2 minutes on the first side, running a spatula around the sides of the crepes to separate it. Once crepe has bubbles forming on the top it is ready to be flipped over. Flip and cook for an additional minute.
Repeat until batter runs out.
In a small pot bring the fresh, frozen or canned berries to a boil, reduce heat and simmer until slightly reduced. To make this recipe paleo use fresh or frozen berries, adding 1-2 tablespoons maple syrup as a sweetener.
Serve crepes topped with a dollop of yogurt and spoonful of blackberry reduction. Use coconut whipped cream or coconut yogurt to make this paleo. Roll up and enjoy!