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Paleo Valentine’s Day Crepes

These gorgeous Paleo Valentine’s Day Crepes are delicious and sweet! They get their beautiful color from beets, and they’re both Paleo and nut-free! These crepes pair beautifully with airy coconut cream and raspberries. They’re the perfect Valentine’s Day breakfast or dessert!

Valentine's Day Crepes

Remember when I said that I used to eat beet pancakes? That was the only way my parents could get me to eat beets. Though I hated beets when I was little, I love them now! This is the third beet recipe on my website. (See these crispy beet chips and these orange balsamic roasted beets!) Evidently, I couldn’t stop at savory beet recipes. I had to pay homage to the beet pancakes of my youth with a slightly healthier version: Paleo Valentine’s Day crepes!

I filled these crepes with coconut whipped cream and raspberries to make them even more festive. If you’ve never tried coconut whipped cream, you’re missing out. I don’t know if it’s a consequence of going dairy-free or not, but I think coconut whipped cream is even better than normal whipped cream! It’s the perfect complement to these crepes, which need a light and creamy filling to balance them out.

Valentine's Day Crepes

Valentine's Day Crepes

I promise, you can’t taste the beets in this recipe. It calls for a mere two tablespoons of beet puree — just enough to color the crepes. The jammy raspberries have a much stronger flavor, anyway. I used frozen raspberries because they were all I had, but fresh would be divine! You could also use blueberries, blackberries, strawberries . . . really any fruit that strikes your fancy. Just make sure none of your fillings are too moist (whoops, I said it), or they’ll make your crepes soggy. The coconut cream is perfect for these because it doesn’t soak in to the crepe!

Speaking of crepes, I just learned the difference between crepes and Swedish pancakes the other day! Swedish pancakes, like crepes, are thin pancakes with a variety of fillings. However, Swedish pancakes are slightly thicker than crepes. The other major difference between the two is that crepes can hold savory and sweet fillings — but Swedish pancakes are meant to hold sweet fillings only. Isn’t that interesting? I’m going to try to make Swedish pancakes for the blog, so we’ll see how that turns out . . . it’s not as if I have enough pancakes on here already! (See these gingerbread pancakes, these autumn apple pancakes, and these almond flour pancakes.)

Valentine's Day Crepes Valentine's Day Crepes

That’s all for now! Thank you so much for reading — I hope you love this recipe!

Print Recipe
Valentine's Day Beet Crêpes
Valentine's Day Crepes
Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
For the crepes
For the toppings
Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
For the crepes
For the toppings
Valentine's Day Crepes
Instructions
  1. Combine all ingredients in a blender and whiz until smooth and frothy. Rest for five minutes to allow the coconut flour to absorb the liquid, then blend again.
  2. Heat a nonstick pan over medium heat.
  3. Holding the pan at an angle to the burner, pour a scant 1/4 cup of batter into the pan. Quickly rotate the pan with your wrist and spread the batter all over the surface of the pan to form a thin circle.
  4. Cook for 90 seconds, until the top is nearly set. Work a thin spatula underneath the edges of the crepe before carefully flipping to the other side. Cook for 15 seconds, then remove from pan.
  5. Repeat with the remaining batter.
  6. Place the raspberries in a bowl and defrost 8-12 hours or overnight. Add orange juice to berries and stir.
  7. Place a metal bowl and your whisk attachment in the freezer for 5-10 minutes. Add the coconut cream to the chilled bowl and whip on high for 2 minutes, until fluffy. Add the vanilla extract and whisk to combine.
  8. To assemble, spread each crepe with coconut whipped cream and top with raspberries. Roll or fold each crepe and enjoy!

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