Fruit Stuffed Crepes
If you want to add more dairy free and lacto ovo vegetarian recipes to your repertoire, Fruit Stuffed Crepes might be a recipe you should try. This main course has 664 calories, 20g of protein, and 33g of fat per serving. For $2.5 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. Several people made this recipe, and 169 would say it hit the spot. Head to the store and pick up strawberries, coconut oil, cocoa powder, and a few other things to make it today. It is brought to you by Home Grown and Healthy. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mediterranean cuisine. Overall, this recipe earns a super spoonacular score of 80%. Similar recipes include Fruit Crepes, Tropical Fruit Crepes, and Chocolate-Fruit Crepes.
Servings: 4
Ingredients:
2 tablespoons agave
2 medium ripe bananas
¼ teaspoon cinnamon
1 tablespoon cocoa powder
3 tablespoons coconut oil
6 medium eggs
granola, unsweetened shredded coconut, chia seeds, maple syrup, agave syrup
2 tablespoons peanut butter
strawberries, blueberries, bananas, kiwi
¼ teaspoon pure vanilla extract
Equipment:
immersion blender
food processor
blender
bowl
frying pan
spatula
microwave
Cooking instruction summary:
To make the crepes: Add all crepe ingredients to a medium sized bowl and mix using an immersion blender until eggs and bananas are completed mixed and there are no banana clumps. You could also use a regular blender or food processor to do this.Heat a medium sized skillet on low heat and add a small amount of oil enough to cover the bottom of the pan (I used coconut oil). Once the oil is heated, use a large spoon to spoon the crepe mixture onto the pan enough to cover the bottom of the entire pan. Let sit for about 5 minutes or until the top of the crepe has no more liquid and the bottom has browned slightly. Flip very carefully using two spatulas. Cook for another 3-5 minutes and then remove onto a plate. Repeat for each crepe.Stuff the middle of the crepe with a few spoonfuls of your favorite fruit and roll the crepe over.To make the chocolate and peanut butter sauce: add all ingredients to a food processor and process until smooth and combined.Top the crepes with chocolate and peanut butter sauce (or just regular maple syrup), as well as any other toppings you would like.Serve immediately and reheat for about 30 seconds in the microwave if the crepes have gotten cold.
Step by step:
To make the crepes
1. Add all crepe ingredients to a medium sized bowl and mix using an immersion blender until eggs and bananas are completed mixed and there are no banana clumps. You could also use a regular blender or food processor to do this.
2. Heat a medium sized skillet on low heat and add a small amount of oil enough to cover the bottom of the pan (I used coconut oil). Once the oil is heated, use a large spoon to spoon the crepe mixture onto the pan enough to cover the bottom of the entire pan.
3. Let sit for about 5 minutes or until the top of the crepe has no more liquid and the bottom has browned slightly. Flip very carefully using two spatulas. Cook for another 3-5 minutes and then remove onto a plate. Repeat for each crepe.Stuff the middle of the crepe with a few spoonfuls of your favorite fruit and roll the crepe over.To make the chocolate and peanut butter sauce: add all ingredients to a food processor and process until smooth and combined.Top the crepes with chocolate and peanut butter sauce (or just regular maple syrup), as well as any other toppings you would like.
4. Serve immediately and reheat for about 30 seconds in the microwave if the crepes have gotten cold.
Nutrition Information:
covered percent of daily need
