New Recipe: Berry Coconut Crepes

Our Berry Coconut Crepe has been a real hit for a weekend breakfast – it’s a little treat but still full of all the good stuff. Want more like this? Pick up your copy of our LCHF 7-Day Meal Plan here. Enjoy. 

Ingredients (Serves 1)


  • 3 eggs, free range
  • A dash coconut milk
  • 2 tablespoons coconut flour, sifted


  • 1 cup raspberries
  • 1 sprinkle flaked almonds
  • 1 tablespoon coconut yoghurt
  • 1 teaspoon rice malt syrup


  1. In a medium sized bowl, whisk together eggs, coconut flour and milk. The mixture should be thick, but pourable.
  2. Heat a frying pan over medium heat and melt a small amount of coconut oil in the pan.
  3. Pour mixture onto pan, cook until lightly brown and solid enough to flip. Carefully flip with the aid of a spatula and cook for another minute or so.
  4. Add to your plate, top with fillings and serve.


  1. Annette

    what is an alternative, that’s good for you if you don’t like coconut.I have high Cholesterol & I am trying a diet HFLC which my Doctor has suggested , its working fairly well ,I’m just struggling with Coconut as I don’t like it much at all .

  2. Elyse Lagos

    Hi Annette, you could try using almond or cashew milk as a substitute for the coconut milk and almond flour, hazelnut flour, or any other nut flour in place of the coconut flour. This may alter the texture slightly as coconut flour is very fine but will still have a great flavour. In place of coconut oil, you could use organic grass-fed butter also. Hope that helps!

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