Simple, versatile coconut crêpes do double duty as a wrapper for a cheesy breakfast scramble or an appetizer of tender shrimp and crispy summer vegetables.
Coconut is one of the most versatile plants in existence and one from which an astonishing variety of products is manufactured. The fruit, the plant fibers, and the tree sap are all processed and used in multiple ways worldwide. Modern technology has taken that diversity a step further with products that make this tropical fruit not only readily available around the world but ingeniously adapted to modern lifestyles.
These simple crêpes can be sweet or savory and work well at breakfast, or — when made without thyme — as a summertime appetizer packed with fresh, crisp vegetables.
Savory Coconut Crêpes with Eggs, Mushrooms, and Gruyère Cheese
I love crêpes because they are so versatile. They can be sweet or savory, stuffed or unstuffed. Coconut flour is, in my opinion, ideal for crêpe batter because it lacks gluten, so that nice flat crêpe consistency is created by default. These crêpes, minus the thyme, are excellent for use with the Summer Rolls.
MAKES 4 CRÊPES
- 4 egg whites
- 2 tablespoons coconut oil, melted, or 2 tablespoons liquid coconut oil, such as Nature’s Way brand
- 2½ tablespoons coconut flour
- ¼ teaspoon baking soda
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- 1 teaspoon finely chopped fresh thyme
- ½ cup coconut milk
- ¼ cup water
- 1 tablespoon butter
- 1 small shallot, minced
- 3 cups chopped mixed mushrooms (like baby bella, shiitake, and chanterelle)
- Salt and freshly ground black pepper
- 4 eggs
- ¼ cup milk
- 2 tablespoons chopped fresh parsley
- 6 tablespoons grated Gruyère cheese
- To make the crêpes, beat the eggs and coconut oil together in a large bowl.
- Whisk together the coconut flour, baking soda, cornstarch, salt, and thyme in a separate bowl. Add to the egg mixture and stir. Add the coconut milk and water and beat well so the batter is smooth and has no clumps. The batter will be thin.
- Heat a nonstick 8-inch skillet over medium heat. Spray with cooking spray and pour 2 to 3 tablespoons of the batter into the pan. Swirl the pan so the batter evenly coats the bottom and sides.
- Cook until the batter is crisp at the edges and bubbling in the center, about 1 minute. Flip the crêpe and cook until crisp, another 1 to 2 minutes. Repeat until all the batter is used. Set the cooked crêpes aside in a warm oven to stay hot.
- To make the filling, heat the butter in a medium skillet over medium heat. When the butter melts, add the shallot and fry until softened, 1 to 2 minutes. Add the mushrooms and fry until they are softened and reduced to about 2 cups, 5 to 10 minutes. Season with salt and pepper to taste and set aside.
- Beat the eggs with the milk in a large bowl. Heat a large nonstick skillet over medium heat. Spray the pan with cooking spray and add the eggs. Allow the eggs to set for about 1 minute and then, using a rubber spatula, push the edges of the eggs toward the middle of the pan. Repeat all the way around the pan in order to scramble the eggs. Cook until the eggs are firm but not dry, 1 to 2 minutes.
- Lay the crêpes on a platter. Divide the scrambled eggs and cooked mushrooms equally among them, portioning the filling down the center of each crêpe. Top with the parsley and cheese. Roll up each crêpe. Serve warm.
This gluten-free, dairy-free recipe is a variation on a summer favorite of mine: rice paper wrappers enclosing fresh mint, shrimp, and bean sprouts. Instead of rice wrappers, this version uses coconut wraps, sometimes called “paleo wraps,” which are now found at most supermarkets and health food stores and from online purveyors. Or you can make your own using the recipe for crêpes above. Coconut wraps are sturdier than the rice paper versions, and many feature raw ingredients, which provide a bigger nutritional punch. Serve with Spicy Coconut-Peanut Dip (recipe follows).
MAKES 4–6 SERVINGS
- 2 cups water
- 1 tablespoon rice wine vinegar
- 1 pound shrimp, peeled and deveined
- 8 coconut wraps or crêpes *(See Note)
- 3 tablespoons Thai sweet chili sauce
- 1 bunch fresh mint, leaves only
- 8 ounces pea shoots
- 8 ounces carrots, julienned
- Bring the water in a medium saucepan to a boil over high heat. Add the vinegar and shrimp and poach until the shrimp turn pink, 4 to 5 minutes.
- Transfer the shrimp to a bowl of ice water to cool. Once cool, pat the shrimp dry, chop them roughly, and set aside.
- Brush one side of one coconut wrap with sweet chili sauce and layer with one-eighth of the chopped shrimp, then one-eighth of the mint leaves. Top with one-eighth of the pea shoots and carrots. Roll the wrap tightly, then slice in half. Repeat with the remaining wraps until all the ingredients are used.
When making coconut crêpes for summer rolls, omit the chopped fresh thyme.
Spicy Coconut Peanut Dip
This gluten-free, dairy-free dip has garlic and cayenne pepper to give it a kick. I love to serve it with crudités at a party or as a sauce to go with Chinese dumplings or as a dipping sauce for the Summer Rolls.
MAKES ABOUT 1 CUP
- 2 garlic cloves, minced
- ½ teaspoon cayenne pepper
- 3 tablespoons smooth natural peanut butter
- ½ cup coconut milk
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon rice wine
- 2 teaspoons soy sauce
- 1 teaspoon coconut sugar or brown sugar
- 1 tablespoon finely chopped fresh cilantro
- Combine the garlic, cayenne, peanut butter, coconut milk, lime juice, rice wine, soy sauce, and sugar in a food processor or high-powered blender. Purée until smooth. Pour into a bowl and top with the cilantro.