March 23, 2013

Mixed Berry Crepes

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Mixed Berry Crepes

This recipe features local produce from 9 Bean Rows Farm, Gallagher’s Farm and locally produced products from Food for Thought.


Meyer lemon
Farm fresh local eggs
Local mixed berry preserves
Farm fresh local blueberries, frozen
Farm fresh local blackberries, frozen
Farm fresh local raspberries, frozen 

Tapioca flour
Coconut oil


Zest lemon, mince lemon zest and juice lemon. In a small sauce pan, bring to a boil one half cup mixed berry preserves, one half cup blueberries, one half cup blackberries, one half cup raspberries, one teaspoon tapioca flour, two tablespoons water, two teaspoons lemon juice, one teaspoon minced lemon zest and one half teaspoon vanilla. Bring to a boil, then stir well, cover, recuce to low and cook for ten minutes. Remove from heat, stir well and let cool.

In a glass bowl, mix three egg whites, one half cup tapioca four, one tablespoon water, one teaspoon lemon zest, one teaspoon lemon juice and one half teaspoon vanilla.

Heat crepe pan with one half teaspoon coconut oil until hot. Add three tablespoons batter to pan and rotate batter in pan to fill pan bottom. Cook for one-two minutes until crepe edges begin to bubble, flip over and cook on the other side for a minute. Remove crepe to serving dish and add a few tablespoons of mixed berry sauce to crepe. Roll crepe and top off with an additional teaspoon or two of mixed berry sauce. Makes four crepes.