Berry Crepes


Total time:

20 mins



Prep time:

10 mins

Cook time:

10 mins


1 cup fresh blueberries, roughly chopped

1 cup fresh strawberries, diced

Juice of 2 lemons

1 cup gluten free flour (or plain flour)

2 free range eggs

1 cup nut milk (or milk)

1/2 cup water

1 tablespoon coconut nectar (or sugar)

Dollop of coconut yoghurt for each crepe


  1. The size of your pan will determine how many crepes you make with this mixture. We used a large pan and made 6 crepes
  2. In a bowl combine blueberries, strawberries and lemon juice. Place to the side and let them marinate
  3. In a mixing bowl, whisk together the flour and eggs. Gradually add in the milk, water and coconut nectar, stirring to combine
  4. Heat a non-stick pan over medium heat. Spoon in some of the mixture and tilt the pan with a circular motion so that the mixture coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side
  5. When ready to serve add in a serving of the fresh berries and fold crepe. Top with coconut yoghurt. Enjoy warm!


If you are in charge of breakfast on Christmas morning (or any morning for that matter) this is a delicious festive recipe for the troops! Utilising berries that are in season and packed full of antioxidants you can have these berry crepes ready in 20 minutes.  Use raspberries, blackberries, blueberries or strawberries, whatever you can get your hands on. Don't miss out of the lemon marinade, that's our favorite part.  For more berry recipes, like this Christmas Berry Fruit Salad, visit Jx