Berry & Coconut Crepe

Blueberry Crepe RS CC

Berry & Coconut Crepe.

  • Servings: 2
  • Difficulty: Easy
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Blueberry Maple Syrup RS CC

If your looking for something special for breakfast, these egg crepes are so easy to make and are a delicious start to the weekend. I wanted something sweet so I used a new ingredient available here in Australia, Blueberry Maple Sauce from Greens Foods. It’s sugar free and worked beautifully to complement the toasted coconut and fresh strawberries in this recipe. You can use any sugar free syrup you like and of course, fresh blueberries, raspberries or strawberries work just as well.




  • 4 eggs 
  • 3 tbsp room temp water
  • 2 tbsp toasted desiccated or shredded coconut toasted
  • 1/2 tsp vanilla bean paste
  • Fresh berries to serve
  • 2 tbsp Greens Blueberry Maple Syrup

Blueberry Pancake Ing RS CC


  1. Pop the coconut in a non-stick pan. Toast over medium heat stirring to make sure it doesn’t stick or burn. Remove from the pan onto a cold plate once the coconut browns and becomes aromatic. 
  2. This mixture will make 2 crepes. Crack the eggs into a bowl and add water, vanilla bean paste and toasted coconut. Beat well with a fork until the eggs are fully broken and the mixture is well mixed. Heat a non-stick 26cm frying pan over medium heat and add half the egg mixture, moving the pan around until all the base is covered. Allow the egg to sit in the pan over the heat and don’t mix the egg or you will end up with scrambled egg. Allow the egg to cook long enough for the moisture to evaporate and the upper side of the crepe to dry out, keeping an eye on the bottom to ensure it doesn’t brown too much. When the top is dry, run an egg flip or spatula around the outside of the egg gently lifting the edge up and slide it from the pan and onto a plate for rolling. Repeat for the second crepe. 
  3. Roll the crepe gently starting from the edge until all rolled up. Place onto the middle of a serving plate. Drizzle the sauce over the top and serve with fresh berries. 


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