These delectable Coconut Cashew Crêpes are easy to whip up and naturally gluten-free—the perfect addition to your next girls’ brunch!
When I was little, my friends and I loved nothing more than hosting elaborate brunches for our American Girl dolls. We’d spend hours getting the dolls dressed up in their most brunch-worthy outfits, complete with hairstyles to match. In the name of historical accuracy, Felicity always served the tea. Samantha was obviously the hostess, and Molly took notes for her weekly column.
Fast-forward a couple of decades, and not much has changed—except now the brunches are real, the mimosas are strong, and the coffee doesn’t stop. These coconut cashew crêpes are one of my favorite dishes to serve at these grown-up girls’ brunches. Made with cashew milk and coconut flour, these crêpes are naturally sweet and gluten-free.
Fill them with chocolate spread, roll them with fruit, or eat them right off the pan—there’s no right way to experience the magic of this dish. Whether you’re preparing a meal for the gals or whipping up a fun breakfast for the kids, these coconut cashew crêpes are the perfect choice for making that next dining experience extra special.
Are Coconut Cashew Crêpes Healthy?
These crêpes are full of plant-based ingredients with plenty of nutrients. Cashew milk is naturally low in carbohydrates and calories, and it is a good source of vitamin E. Coconut flour is high in fiber, and both coconut and tapioca flour are naturally gluten-free. This recipe also uses coconut sugar, which has a lower glycemic index and is less processed than refined white sugar. These coconut cashew crêpes are gluten-free, making them a great choice for individuals with wheat allergies or sensitivity. Each crêpe clocks in at under 75 calories, so this dish packs a tasty punch without adding an exorbitant number of calories to your meal.
Tips And Tricks For The Perfect Girls’ Brunch
In today’s busy world, it’s easy to lose track of the last time we got together with friends. Planning a cute, classy girls’ brunch is one of my friend group’s favorite ways to stay connected. To throw the perfect girls’ brunch, the first step is to set the right vibe. Throw on a playlist of your favorite feel-good tunes, light a few candles, and set up a cute flower display as a centerpiece. Prep ahead as much as you can to make sure you get to fully enjoy the time with your friends. I recommend chopping up fruit, prepping any toppings, and laying out serving dishes before your friends arrive. I also like to lay out my outfit the night before—it’s just one less thing to worry about in the morning. For an extra classy serving idea, why not set up a DIY crêpe bar? Set out toppings like fruit, pink powdered sugar, or even sprinkles. Then let your guests decorate their own crêpes for a fun and interactive dining adventure!
How Do I Store Leftovers?
Before storing leftovers, first make sure your crêpes have cooled completely. Then place your crêpes in an airtight container with parchment paper between each layer. Finally, store your crêpes in the refrigerator for up to 3 days. You can also store them in the freezer for up to 1 month.
Serving Suggestions
These coconut cashew crêpes are equal parts delicious and versatile. They are easy to pair with a wide range of brunch-worthy dishes. For example, both this Yogurt Parfait and this Gluten-Free Pancake Parfait would pair well with your crêpes. If you’re looking for a savory pairing, consider trying Eggs Benedict Casserole, Avocado Toast, or Sausage Hash Brown Casserole. And what brunch would be complete without a refreshing beverage or two? I personally recommend this Watermelon Sangria or this Strawberry Mojito.
Ingredients
- 1 cup unsweetened cashew milk or almond milk
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 2 tablespoons coconut sugar
- 2 tablespoons coconut oil melted
- 4 eggs
- 1 pinch salt
Instructions
- In a large blender, blend all ingredients until smooth and well combined. Let the batter rest in the refrigerator for 30 minutes.
- Preheat a nonstick 10 1/4-inch pan on medium-low heat. You can also prep your pan with a drizzle of coconut oil to prevent sticking.
- Pour a scant 1/4 cup of batter into the preheated pan and swirl around until the pan is evenly coated.
- Cook until the outside of the crêpe darkens and the inside looks just set; this takes 4-6 minutes depending on your pan.
- Flip the crêpe very gently. Cook until the other side is just set, only 20-30 seconds. Repeat until all the batter is used.
- Top with whatever your heart desires and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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