These glutenfree green tea crepes are a perfect fusion of delicate matcha flavor and a rich, indulgent white chocolatecoconut filling. Light and tender, they’re a unique treat that can be enjoyed as breakfast, dessert, or a special snack for any occasion.
Ingredients:
For the Crepes:
1 1/2 tablespoons organic sugar (or your preferred sweetener)
1 1/4 cups glutenfree flour blend
1 1/2 teaspoons matcha (green tea) powder
1 cup + 2 tablespoons milk (dairy or nondairy)
1/2 teaspoon pure vanilla extract
2 medium eggs
2 tablespoons butter, melted (use dairy or nondairy as preferred)
For the White ChocolateCoconut Filling:
1/2 cup white chocolate chips (or chopped white chocolate)
1/2 cup shredded coconut (unsweetened)
2 tablespoons coconut cream (or heavy cream for nondairy alternatives)
1/2 teaspoon vanilla extract
Optional Toppings:
Fresh blueberries
Strawberry sauce or fresh strawberries
Additional shredded coconut or powdered sugar for garnish
Instructions:
1. Prepare the Crepe Batter:
In a blender, combine the sugar, glutenfree flour blend, matcha powder, milk, vanilla extract, eggs, and melted butter. Blend on high speed until the batter is smooth and wellmixed. The consistency should resemble heavy cream.
Let the batter rest for 1015 minutes to allow it to thicken slightly for better crepes.
2. Cook the Crepes:
Preheat a nonstick skillet or crepe pan over low to mediumlow heat. Lightly coat the pan with nonstick spray or a small amount of butter.
Pour about 1/4 cup of the batter into the center of the pan. Tilt and swirl the pan quickly to spread the batter into a thin, even layer.
Cook for 12 minutes, or until the top is set and the edges begin to brown. Gently loosen the edges with a butter knife and flip the crepe. Cook for an additional 30 seconds to 1 minute.
Transfer the crepe to a plate. Continue until all the batter is used, stacking the crepes with parchment paper between them to prevent sticking. Yield: 1012 crepes.
3. Make the White ChocolateCoconut Filling:
In a small saucepan, melt the white chocolate chips over low heat, stirring constantly until smooth.
Stir in the shredded coconut and coconut cream. Continue to heat, stirring until the mixture is smooth and creamy.
Remove from heat and stir in the vanilla extract. Allow the filling to cool slightly before using.
4. Assemble the Crepes:
Place a crepe on a plate and spoon a generous amount of the white chocolatecoconut filling onto the center.
Fold the crepe into quarters or roll it up, depending on your preference.
Garnish with fresh blueberries, strawberry sauce, and additional shredded coconut if desired.
5. Storage and Reheating:
Store leftover crepes in an airtight container or Ziploc bag with parchment paper between each crepe.
Reheat in a skillet over low heat or microwave for 2030 seconds to enjoy again.
Recipe Details:
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 1012 crepes
Tips for Success:
Matcha Quality: Use highquality matcha powder for the best flavor and color. Culinarygrade matcha is ideal for baking and cooking, while ceremonialgrade matcha is best enjoyed as tea.
Crepe Consistency: The crepe batter should be smooth and thin. If it seems too thick, add a bit more milk to reach the desired consistency.
Cook on Low Heat: Cooking the crepes on low heat helps ensure they cook evenly without burning.
Filling Variation: Feel free to customize the filling by adding a handful of chopped nuts or fruit for extra texture. You could also add a splash of almond extract or orange zest to the coconut mixture for added flavor.
Storage: These crepes are best enjoyed fresh but can be stored in the fridge for up to 2 days. Reheat in a skillet for the best texture.
