Mother’s Day Brunch: Homemade Crepes with Jam
Mother’s Day brunch is a must. Instead of going out this year, consider making her day even more special with this homemade (and healthy!) crepe recipe.
Thanks to the cassava flour, this recipe is gluten-free and grain-free, and when paired with homemade strawberry chia jam, it boasts unbelievable flavor and heaps of nutritional value. A key ingredient is the Omega-3-packed chia seeds, which do all the work of making the strawberry puree thick and jammy. Sounding good yet?
The recipe makes approximately 12 crepes, so assuming 2 crepes per person, this breakfast serves 6.
Vanilla Bean Cassava Crepes with Strawberry Chia Jam
Prep time: 1 hour
Cook time: 30 min
Serves: 6 servings
Strawberry Chia Jam
- 4 lbs strawberries, stems removed and quartered
- 1/2 cup maple syrup
- 1/2 cup chia seeds
- 4 tsp lemon juice
- 1 lb strawberries, stems removed and halved
- 2 tbsp coconut sugar or maple syrup
Coconut Whipped Cream
- 1 can (13.5-ounce) full-fat coconut milk, chilled overnight
- 1 tsp vanilla extract
- Maple syrup, to taste
Crepes (makes approx 12 crepes)
- 1 cup cassava flour
- 2 eggs
- 1 cup, full-fat coconut milk
- 1 cup water
- 2 tbsp coconut oil, melted
- 2 vanilla beans, scraped or ½ tsp vanilla bean powder
- Pinch of salt
- Extra Topping
- Sliced almonds
To make the chia jam, add the strawberries, maple syrup and lemon juice to a pot on medium heat. Cook for 5-7 minutes, smashing the strawberries as they cook to help break them down. Once the fruit has started to liquify and is boiling, turn off the heat, add the chia seeds and stir for another minute.
Transfer to a high-powered blender and blend for one minute.
Pour the chia jam into a container and refrigerate for at least 30 minutes. The jam will continue to thicken as it cools.
To macerate the strawberries, sprinkle the sugar on the strawberries and stir. Let sit for 30 minutes, then stir again. Refrigerate until needed.
To make the coconut whipped cream, scoop out the hardened cream (leaving the water behind) from the coconut milk can and place in bowl. Add the vanilla extract and use a hand mixer to beat until light and fluffy. Refrigerate until needed.
To make the crepes, place all crepe ingredients in a large mixing bowl. Use a hand mixer to mix for 1 minute. The consistency should be that of a very thin batter. If it’s too thick, add more water. Cover the batter and refrigerate for 30 minutes, to let the bubbles settle.
Heat a crepe pan over medium heat. Once hot, lift the pan up, scoop ¼ cup of the batter into the center of the pan and quickly swirl the pan to coat the bottom. Place the pan back on the heat and cook for 1-2 minutes. Once the top looks dry, flip it over and cook an additional 30-45 seconds.
Place the cooked crepe on a paper towel and repeat the process until all crepes are made.
To assemble the crepes, spoon a thin layer of strawberry chia jam (approximately 2 tablespoons) onto a crepe. Fold it in half, then half again. Top with coconut whipped cream, macerated strawberries and almond slices.
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