½ yellow bell pepper, seeded and diced into 1/4 in (6 mm) pieces
½ cup roma tomato (100 g), seeded and diced
½ cup zucchini (75 g), diced
¾ cup japanese eggplant (270 g), about 1 small - diced
2 cloves garlic, unpeeled
2 tablespoons olive oil
2 teaspoons fresh thyme, plus more for garnish
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
¼ cup goat cheese (55 g), room temperature
Sweet Crepe Filling
1 cup whole milk ricotta cheese (250 g)
½ cup strawberry (75 g), finely chopped, plus more for garnish, quartered
¼ cup blackberry (35 g), halved, plus more for garnish
1 teaspoon lemon zest
1 tablespoon honey, plus more for garnish
whipped cream, for garnish
Crepes
6 large eggs
1 ½ cups unsweetened coconut milk (360 mL), full-fat canned
½ cup coconut flour (60 g)
1 tablespoon coconut oil, melted, plus more for greasing
½ teaspoon kosher salt
Nutrition Info
Calories 393
Fat 28g
Carbs 22g
Fiber 15g
Sugar 12g
Protein 17g
How to Make It
1. Step
If making the savory filling, preheat the oven to 450°F (230°C).
2. Step
In a large bowl, toss together the onion, bell pepper, tomato, zucchini, eggplant, garlic, olive oil, thyme, salt, and pepper. Spread in an even layer on a large baking sheet.
3. Step
Roast the vegetables until they are soft and caramelized, about 18 minutes, flipping halfway through. Set aside to cool.
4. Step
When cool enough to handle, pick the garlic from the vegetables and remove the skin. Add to a large bowl and mash into a paste. Add the goat cheese and stir to combine, then add the vegetables and toss to coat. Season with salt and pepper.
5. Step
Use immediately to fill the crepes, or store in an airtight container in the refrigerator for up to 3 days.
6. Step
If making the sweet filling: In a small bowl, stir together the ricotta, strawberries, blackberries, lemon zest, and honey.
7. Step
Use immediately to fill crepes, or store in an airtight container in the refrigerator up to 3 days.
8. Step
Make the crepes: In a large bowl, combine the eggs, coconut milk, coconut flour, coconut oil, and salt.
9. Step
Using an immersion blender, blend the ingredients to form a smooth batter, scraping down the sides of the bowl as needed.
10. Step
Preheat a 9-inch (22 cm) nonstick skillet or crepe pan over medium heat. Add just enough oil to coat the pan, about ½ teaspoon. Swirl the pan to coat evenly.
11. Step
Add ½ cup batter to the hot pan and swirl the pan around again until the batter evenly coats the bottom all the way to the edges. Cook for 4-5 minutes, or until the bottom of the crepe is golden brown in spots and the top is completely cooked through with no raw batter on the surface.
12. Step
Add ¼ cup of your preferred filling to the top left quarter of the crepe. Using a small spatula or spoon, evenly spread the filling over that section, leaving a ½-inch (1 ¼ cm) border along the outside edge.Fold the bottom half of the crepe over the top half, then fold the right (unfilled) side over the left side to form a triangle. Use a rubber spatula to gently transfer the crepe to a plate. Repeat with the remaining batter and filling.
13. Step
Garnish the savory crepes with more thyme and the sweet crepes with whipped cream, quartered strawberries, blackberries, and honey.
