Articles & Recipes

Coconut Crepes With Cashew Ricotta And Mango Puree

Ashley Sperber - Friday, April 08, 2016
Coconut Crepes With Cashew Ricotta And Mango Puree

While in Paris, my diet was almost entirely comprised of these delectable pillows of deliciousness.  My adaptation is of course both gluten and dairy free because, the flour and dairy in this country is unfortunately incomparable to that of France.  The key to making crepes is a well greased 8-10inch pan and the notion that less is more when it comes to the batter.  Thick crepes are... well, they're pancakes.  It depends what size crepe you desire to make but, in my opinion, smaller is better in this circumstance.  They are more manageable when flipping, building and rolling each one.

In this particular recipe, I made my own cashew milk, but buying your own almond or coconut milk is a fully acceptable replacement!   If you are not particularly fond of coconut, you can always replace the flour with another gluten free option, however, please be advised that the amount of flour may need to be adjusted.

For this particular recipe I chose spring seasonal fruits, but crepes can be stuffed with sweet or savory ingredients, with the most notorious of the bunch being Nutella.  Try making this recipe with anything from chicken and mushrooms, to fried eggs and asparagus, to fresh fruit and maple syrup!


yield: 4-6 servings
time: 45 minutes

Crepes:
1/4 cup coconut flour or other gluten free flour
5 eggs
1 1/2 cup cashew milk or other non dairy milk
2 tablespoons coconut oil
pinch of sea salt  

Cashew ricotta:
1 cup soaked (overnight) cashews
1/2 cup of water
1 tablespoon raw honey (or more as desired)
1/2 teaspoon cinnamon
pinch of sea salt  

Garnish:
8-10 strawberries, sliced
1 mango
1 teaspoon honey
2 tablespoons water 


First make the cashew ricotta by blending cashews, water, honey, cinnamon and salt in a food processor/blender.  The consistency should be even, with no trace of nuts.  Store in a small bowl, covered and place in the refrigerator.

Next, whisk milk and eggs together.  Slowly add flour while continuing to whisk.  Heat 8-10 inch pan over medium heat and melt the coconut oil, making sure to coat the pan.  When oil is melted, slowly pour it into the egg mixture, while still whisking rapidly (as to not cook the egg).  Add pinch of salt.  Ladle approximately 1-2 ounces into the pan and swirl the liquid it around, creating a very thin coating of the pan.  (It takes 1-2 tries to get the correct consistency) After 2-3 minutes, the sides of the crepe will peel back and you will be able to flip it easily.  On the reverse side, it should only need 1 minute to cook.  Stack the crepes on a single dinner plate to be rolled after.

After all the crepes have been cooked off, blend the mango, honey and water together to create a fruit puree.  Slice the strawberries.  Remove the ricotta from the refrigerator and spoon a tablespoon (or more) onto the center of the crepe.  Top the ricotta with a tablespoon of strawberries and roll it (or fold it) in whichever way you desire.  Top with mango puree and additional berries.

Back to List