Strawberries and Vanilla Crème Fraîche Stuffed Crêpes

  • When in the mood for something sweet, sometimes simple and familiar is what you crave. For many people, sweet strawberries served with lightly whipped cream is the answer. If you’ve never whipped up a batch of velvety, creamy, tangy crème fraîche, you’re in for a real treat! This is the stuff that strawberries and cream dreams are made of! You’ll go nuts over this stuff with your morning coffee, served alongside fresh seasonal berries, or spooned on top of just about any dessert you can imagine. We especially love it stuffed inside of these sweet and tender dessert crepes smothered with juicy strawberries and toasted almonds.
  • Prep time: 30 minutes
  • Cook time: 45 minutes
  • Serves 6

For the crêpe batter:

  • 1 ½ cups whole milk
  • ¼ cup plus 2 tablespoons coconut flour
  • ¼ cup plus 2 tablespoons tapioca flour
  • 3 tablespoons honey
  • 3 tablespoons coconut oil, melted
  • 6 eggs
  • pinch of kosher salt
  • Makes twelve 8-inch crêpes

For the filling and garnishes:

  • ⅔ cup sliced almonds
  • 1 ½ - 2 pounds strawberries, hulled and quartered
  • ½ teaspoon of lemon juice
  • 2 ½ tablespoons honey, or cane sugar
  • 1 cup crème fraîche
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 4 tablespoons of melted coconut oil or butter, for cooking the crêpes


  • Note: Crêpes can be made ahead. When they are cool, stack them between sheets of wax paper and wrap tightly in plastic wrap or place in a ziplock bag. Store them in the fridge for up to one week or up to 2 weeks in the freezer. Defrost overnight in the fridge before using
  • To make the crêpe batter, combine all of the ingredients in a bowl or blender. Place in the fridge to rest for 30 minutes.
  • Melt 4 tablespoons of coconut oil or butter in a small saucepan or skillet and set aside.
  • Heat a separate 8-inch nonstick pan over medium heat and brush with a thin layer of the melted coconut oil or butter. Off the heat, pour a scant ¼ cup of batter into the center of the pan and tilt the pan, rotating it so that the batter fills the skillet in a neat circle. Cook until the bottom is lightly browned, 2 minutes. Turn the crêpe over with a spatula (and your fingers if necessary) and cook until the other side browns, about 1 minute more. Remove the crêpe from the skillet and repeat with the remaining batter, brushing the pan with butter and stacking the crêpes on top of each other until you are done.
  • Preheat oven to 350 ℉
  • In a medium bowl, combine the strawberries, lemon juice, and ½ tablespoon of honey. Set aside to soften and soak for at least 15 minutes.
  • Spread the sliced almonds in a single layer on a cookie sheet and toast for 3 to 5 minutes until golden. Remove from the oven and let cool.
  • In a medium bowl, whisk together the crème fraîche, vanilla, and 2 tablespoons of honey until smooth.
  • In a separate large bowl, whip the heavy cream until stiff peaks form. With a rubber spatula, gently fold the whipped cream into the crème fraîche until combined. Cover and refrigerate until ready to use.
  • To serve, fill the crêpes with whipped crème fraîche and garnish with strawberries and toasted almonds.