Crepe Lunch – Clementine Goat Cheese & Mixed Berries

Crepes. Beautiful, sweet, and elegant.

Crepes for lunch? Why not?

Clementine Goat Cheese & Mixed Berry Crepes

*These crepes are at their best when all ingredients have been mixed and allowed to mingle overnight*

Fruit Sauce

2 Cups Frozen Mixed Berries

About 1/4 – 1/2 Cup Granulated Sugar

Mix berries and sugar together in a small bowl and allow to thaw on the counter. Once thawed, stir, cover, and refrigerate over night.

Clementine Goat Cheese

1 Container Soft Goat Cheese

Zest of 2 Clementines

Juice of 1 Clementine

About 2 teaspoons Powdered Sugar

Place all ingredients in a small bowl and stir together until fully incorporated. Cover and refrigerate over night.

Crepe Batter

1 Cup Mama’s All Purpose Almond Flour

1 Cup Almond Milk

1/2 Cup Lukewarm Water

4 Eggs

1/4 Cup Dairy Free Butter Melted

1/8  teaspoon Sea Salt

3 Tablespoons Granulated Sugar

1/4 teaspoon Xanthan Gum

Combine in a medium bowl and mix until smooth. Cover and refrigerate over night.

If your crepe technique is a little rusty, jump on, there are plenty of tutorials.

When you’re ready to make crepes (they are good any time of day!), remove the batter, cheese, and fruit from the refrigerator and heat a crepe pan or medium-sized non-stick skillet on medium heat. Rub with butter. I prefer my pan on medium not medium-high because I don’t like my crepes browned. A lower heat is easier to control and then you’re not in a rush to flip. The flipping is a bit tricky…

Once the butter starts to sizzle, add a little under 1/4 cup of batter or so (depending on your pan size) and quickly swirl it around the pan to cover the entire bottom of the pan.

It only takes a quick minute to cook. Loosen the edges with a spatula and then flip in any way you’re comfortable. You can use the one-handed pan flip or use a long metal spatula, whatever works for you. It only needs to cook on the 2nd side for about 30 seconds or so.

If you’re making a lot of crepes, you can place them on a plate in between waxed paper and place them in the oven on warm until you are ready to use them.

Once you’re ready to eat, you can fill them with the fruit and cheese or put it on top, then sprinkle with powdered sugar.

9 Comments on “Crepe Lunch – Clementine Goat Cheese & Mixed Berries

  1. I’ve been thinking it’s been a long while since I’ve had crepes.. now seeing your photo, I know it’s been way too long. I’m going to have to make these, I love the blueberries… so shiny and beautiful in your photo.


    • Thank you for the compliment on the blueberries! Whenever I think of crepes I always think of them as a holiday meal and that they are much harder to make than they really are for some reason. When in reality, they are incredibly easy and the variations are endless!


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  5. April, I love to make crepes. My favorite way to eat them is with powdered sugar and lemon, but this could change everything! 😀


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