Crêpes aux baies sucrées

By this point you have to be wondering if and when I ever eat junk food.
With seemingly endless instagram stories of bananas, sweet potatoes, and pears you gotta wonder how a girl gets down when she wants to get downnn. Ya with me?

To be honest, it is a rarity, simply due to the overly enthusiastic nature of my love for nutrients (and of course, all the superpowers that coincide with them).

However, there is a time in a young woman’s life when she wonders…could I make a Crépe if I had to?

I mean, if a robber was holding my family at gun-point and telling me it was either make a crêpe or my family goes…could I come to their rescue?!

I know, I know. The chances of that happening are kind of slim to none, but I like to be prepared.

And I am very proud to say…I was able to make the crêpes, fam!!!

As far as health benefits go, there isn’t much of a list for this recipe, but at least I can say with confidence that if my family were ever held up in a crêpe robbery, I could save them; or on less dramatic days, at least feed them with a heavenly good crêpe. 🙂

Crêpes aux baies sucrées

Lavish sweet berry crepes; made for Sunday morning breakfast.

Servings: 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes


  • Diced strawberries
  • Blueberries
  • 2 cups Silk Almond Milk 
  • 1 1/2 cups All-Purpose Flour
  • 6-8 tbsp Coco Whip
  • 3 tablespoons packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon coconut oil (I like Brad’s Organic  raw unrefined coconut oil)
  • Pinch of salt

Optional Add Ons: powdered sugar, cinnamon


  1. Whisk together flour, baking powder and salt in a medium to large bowl. Then add milk, coconut oil & brown sugar and whisk to combine. The mixture should be a thin consistency to spread along the pan. If it is too thick, add a little more milk.
  2.  Grease a large skillet over medium heat and using a ladle, spoon the batter in to the middle of the pan. Quickly lift the pan and circle it around to allow the mixture to spread evenly, making the crepe as flat possible.
  3. Cook for 1-2 minutes until the edges begin to loosen. Gently lift and loosen edges with a butter knife or spatula and flip the crepe, cooking for roughly 1 minute until browned.
  4. Remove crepe from heat and fill with a heaping tablespoon of Coco Whip, diced strawberries and blueberries. Finish with a sprinkle of powdered sugar & cinnamon on top, and serve.


As I mentioned, I wouldn’t consider this a “healthy” dish (although it is less harmful to your health than the traditional recipe which calls for dairy). Keep an eye on your servings and eat this as a special treat!


Enjoy & thanks again for reading!

Be sure to let me know what you think & tag me @ladolcelindsey on your Instagram pics & stories so I can see your beautiful creations!

If you have any questions, suggestions or thangs you’d like to know, don’t forget to drop a line in the comments down below!