Matcha Crepes PT40M https://img2.recipesrun.com/201907/2019/1023/4a/6/063141/300x200x50.jpg 6 servings Ingredients: 1 tbsp. powdered sugar vanilla extract 1 can full-fat coconut milk 1 can coconut milk 1 tsp. vanilla 1/3 cup powdered sugar 1 cup flour 1 tbsp. matcha powder 1/2 tsp. salt 1 tsp. vanilla extract 1 cup almond milk 2 tbsp. coconut sugar

Matcha Crepes

By Tracy

6 Person
40 Minutes
0 Calories
You'll love everything about this breakfast – the color, the flavors, the coconut whip, the effortlessness, the blueberry that add a tartness, and the crepes. If you’re looking for a colorful, light, breakfast, you need to try these crepes. To serve, heat the filling in the microwave until warm. Place a crepe on the plate, place the filling the center and fold up the sides. Top with fresh cinnamon coconut whipped cream, candied pecans, and serve.

Ingredients

Coconut Whip

  • 1 tbsp. powdered sugar

  • vanilla extract

  • 1 can full-fat coconut milk

Filling

  • 1 can coconut milk

  • 1 tsp. vanilla

  • 1/3 cup powdered sugar

Crepes

  • 1 cup flour

  • 1 tbsp. matcha powder

  • 1/2 tsp. salt

  • 1 tsp. vanilla extract

  • 1 cup almond milk

  • 2 tbsp. coconut sugar

Method

  • 01
    To make the coconut whip, remove the solid portion of the canned coconut and place it in the bowl of a standing mixer with vanilla. Sift in the powdered sugar for the best texture. Combine, set aside to chill.
  • 02
    To assemble fill the crepes with the coconut cream. Spread dollops with a spoon or pipe in for more aesthetic appeal. Top with additional coconut cream and fresh berries, garnish with mint.
  • 03
    Combine all ingredients for the crepes in a bowl and set them aside in the fridge for about 20 minutes.
  • 04
    While the batter is resting, combine all the filling ingredients and whisk until smooth. Heat a crepe pan or medium-size nonstick skillet to medium heat.
  • 05
    Right before you are going to add batter, put a small dap of butter in the pan and swirl to coat. Then, using a 1/4 cup scoop, scoop batter into the pan, swirling the pan as you pour to evenly coat the pan with the batter.
  • 06
    Once the batter is even, set the pan down and allow the crepe to brown just slightly. Then carefully lift up the edges with a spatula and flip over, if you are a beginning crepe maker, you can skip the flipping part if you can't get right.
  • 07
    Once the crepe is browned on both sides, turn it out onto a paper towel or a plate. Repeat with the remaining batter until all of it has been used. To serve, heat the filling in the microwave until warm. (or serve cold).
  • 08
    Place a crepe on the plate, place the filling the center and fold up the sides. Top with fresh cinnamon coconut whipped cream and serve.

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Matcha Crepes

You'll love everything about this breakfast – the color, the flavors, the coconut whip, the effortlessness, the blueberry that add a tartness, and the crepes. If you’re looking for a colorful, light, breakfast, you need to try these crepes. To serve, heat the filling in the microwave until warm. Place a crepe on the plate, place the filling the center and fold up the sides. Top with fresh cinnamon coconut whipped cream, candied pecans, and serve.
01 Information
  • Grade medium
  • Serving 6 servings
  • Prep Time 20 Mins
  • Cook Time 20 Mins
  • Total Time 40 Mins
02 Ingredients
Coconut Whip
1 tbsp. powdered sugar
vanilla extract
1 can full-fat coconut milk
Filling
1 can coconut milk
1 tsp. vanilla
1/3 cup powdered sugar
Crepes
1 cup flour
1 tbsp. matcha powder
1/2 tsp. salt
1 tsp. vanilla extract
1 cup almond milk
2 tbsp. coconut sugar
03 Method
Step 1
To make the coconut whip, remove the solid portion of the canned coconut and place it in the bowl of a standing mixer with vanilla. Sift in the powdered sugar for the best texture. Combine, set aside to chill.
Step 2
To assemble fill the crepes with the coconut cream. Spread dollops with a spoon or pipe in for more aesthetic appeal. Top with additional coconut cream and fresh berries, garnish with mint.
Step 3
Combine all ingredients for the crepes in a bowl and set them aside in the fridge for about 20 minutes.
Step 4
While the batter is resting, combine all the filling ingredients and whisk until smooth. Heat a crepe pan or medium-size nonstick skillet to medium heat.
Step 5
Right before you are going to add batter, put a small dap of butter in the pan and swirl to coat. Then, using a 1/4 cup scoop, scoop batter into the pan, swirling the pan as you pour to evenly coat the pan with the batter.
Step 6
Once the batter is even, set the pan down and allow the crepe to brown just slightly. Then carefully lift up the edges with a spatula and flip over, if you are a beginning crepe maker, you can skip the flipping part if you can't get right.
Step 7
Once the crepe is browned on both sides, turn it out onto a paper towel or a plate. Repeat with the remaining batter until all of it has been used. To serve, heat the filling in the microwave until warm. (or serve cold).
Step 8
Place a crepe on the plate, place the filling the center and fold up the sides. Top with fresh cinnamon coconut whipped cream and serve.
04 Author
Tracy Tracy
75 Recipes
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