Strawberry Short-Crepe Cream on top! (Gluten and Dairy-Free!)
What’s more fun than strawberry shortcake?… Strawberry Short-Crepe Cream on Top!!! This beautiful gluten, diary, and refined sugar-free dessert is made simply by layering Grain-Free Crepes, scrumptious homemade Strawberry Jam, organic fresh strawberries, and Coconut Cream! It’s the perfect dessert, brunch dish, or birthday cake for any healthy eater! So much fun to make and eat!!! While this Strawberry Short-Crepe Cream on Top is super low in sugar, it really satisfies one’s sweet tooth!
This post includes a great recipe for Strawberry Chia Seed Jam by Lexi from LexisCleanKitchen.com. Why buy prepared jellies or jams when homemade, low sugar jam is this simple to make? Thank you Lexi for this incredible, healthy recipe!
Strawberry Short-Crepe Cream on Top
(*Printer-Friendly Recipe below*)
Crepe Ingredients: (makes six 8 inch crepes)
-1/2 cup tapioca flour – (I use Bob’s Red Mill Tapioca Flour)
-2 Tbsp Cassava Flour – (I use Otto’s Cassava Flour)
-4 organic, cage-free eggs (I use duck eggs since I’m sensitive to chicken eggs. Both work perfectly!)
-2 Tbsp coconut oil – melted (I use Nutiva Organic, Unrefined, Virgin Coconut Oil)
-1/2 tsp pure vanilla extract (I use Simply Organic Pure Vanilla Extract)
-2 Tbsp almond milk (Cow’s milk can be used if a dairy option is preferred.)
-1/4 tsp pink Himalayan salt (While any salt can be used, I use pink Himalayan salt because of its high mineral content.)
Strawberry Jam Ingredients:
-organic strawberries
-raw organic honey or maple syrup
-lemon juice
–chia seeds (I use Trader Joe’s Organic Chia Seeds.)
*Check out Lexi’s super simple recipe by clicking here: Strawberry Chia Seed Jam. She also has variations for blueberry and mango! If you haven’t checked out LexisCleanKitchen.com yet, you’re in for a treat!!!
Coconut Cream Ingredients:
-1 13.5 oz can organic coconut cream – chilled in refrigerator overnight or at least 8 hours. (I use Trader Joe’s Organic Coconut Cream) If coconut cream is not available, 2 or 3 cans of full fat coconut milk can also be used. Use only the coconut cream solids. Save coconut milk for another use.
-1 tsp pure vanilla extract (Optional – adds great flavor, but will taint pure white color of cream) (I use Simply Organic Pure Vanilla Extract)
-2 tsp coconut sugar (I use Nutiva Organic Coconut Sugar)
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Strawberry Short-Crepe Cream on Top?
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Crepe Instructions:
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Melt coconut oil.
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Place melted coconut oil into mixing bowl along with eggs, vanilla, and almond milk. Blend thoroughly.
-
Heat a frying pan on medium heat. (No need to use a non-stick pan or oil. These crepes will not stick to pan!)
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Pour batter, about 1/4 cup at a time, into ungreased, heated frying pan. In order to make thin, circle-shaped crepes, pour batter slowly into the center of pan and use the back of the spoon or ladle in a circular motion to spread the batter evenly. *Don’t be discouraged if the first crepe sticks to the pan or is irregularly shaped. That is typical until you get the hang of it.
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Cook on first side for about 1 minute, until batter solidifies.
7. Flip and cook for an additional 30-60 seconds. Crepes should be slightly browned.
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*Note: These crepes can be made ahead and placed in the refrigerator or freezer and later made into your Strawberry Short-Crepe Cream on Top. They can be quickly reheated from frozen in a toaster oven for 3-5 minutes, a microwave for 30-45 seconds, or by being left on counter to defrost.
Making Strawberry Chia Seed Jam
Recipe by Lexi of LexisCleanKitchen.com
*Find full recipe by clicking this link: Strawberry Chia Seed Jam*
Need a quicker, ready-made option for the strawberry jam?
Check out St. Dalfour brand strawberry fruit spread by clicking the picture below. It’s made with all natural ingredients including strawberries, sweetened only with grape and date juice concentrates, fruit pectin, and lemon juice.
Coconut Cream
Coconut Cream is quick and easy to make. It’s an awesome option for Vegan and dairy-free eaters who enjoy a dollop of whipped cream on their desserts!
Coconut Cream Instructions:
- Chill coconut cream or full-fat coconut milk overnight (or for at least 8 hours.)
- Place mixing bowl and beaters into freezer about an hour before making coconut cream.
3. Spoon coconut cream solids into chilled bowl (leaving behind any liquid coconut milk.)
4. Using an electric mixer with chilled beaters, gradually increase speed from low to high. Beat until peaks form. This takes about 3-4 minutes.
5. Add sugar and vanilla, and beat until fully combined. 
Putting together your Strawberry Short-Crepe Cream on Top!
1. Place one crepe on desired serving plate.
2. Spread jelly and cut-up organic strawberries on top of crepe.
3. Place a second crepe on top, and spread coconut cream and fresh strawberries on second crepe.
4. Alternate layers of crepes, strawberry jam, and coconut cream until you run out of crepes.
5. Top with additional strawberry jam, fresh strawberries, and a dollop of coconut cream.
Note: Use a very thin, sharp knife to cut into servings.
Enjoy!
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What's more fun than strawberry shortcake?... Strawberry Short-Crepe Cream on Top!!! This beautiful gluten, diary, and refined sugar-free dessert is made simply by layering Grain-Free Crepes, scrumptious homemade Strawberry Jam, organic fresh strawberries, and Coconut Cream! It's the perfect dessert, brunch dish, or birthday cake for any healthy eater! So much fun to make and eat!!! While this Strawberry Short-Crepe Cream on Top is super low in sugar, it really satisfies one's sweet tooth!
- 1/2 cup tapioca flour
- 2 Tbsp Otto's Cassava Flour
- 4 eggs (I use duck eggs since I'm sensitive to chicken eggs, but both work perfectly!)
- 2 Tbsp coconut oil - melted
- 1/2 tsp pure vanilla extract
- 2 Tbsp almond milk - (Cow's milk can be used if a dairy option is preferred.)
- 1/4 tsp pink Himalayan salt - (While any salt can be used, I use pink Himalayan salt because of its high mineral content.)
- organic strawberries
- lemon juice
- chia seeds
- raw organic honey or maple syrup
- 1 can coconut cream - chilled in refrigerator overnight or at least 8 hours (or 2-3 cans full fat coconut milk)
- 1 tsp pure vanilla extract
- 2 tsp coconut sugar
-
Melt coconut oil.
-
Place melted coconut oil into mixing bowl along with eggs, vanilla, and almond milk. Blend thoroughly.
-
Add tapioca flour, cassava flour, and pink Himalayan salt. Blend until smooth.
-
Heat a frying pan on medium heat. (No need to use a non-stick pan or oil. These crepes will not stick to pan!)
-
Pour batter, about 1/4 cup at a time, into ungreased, heated frying pan. In order to make thin, circle-shaped crepes, pour batter slowly into the center of pan and use the back of the spoon or ladle in a circular motion to spread the batter evenly.
-
Cook on first side for about 1 minute, until batter solidifies. Flip and cook for an additional 30-60 seconds. Crepes should be slightly browned.
-
Eat immediately with desired toppings, or store crepes in the refrigerator or freezer for future use in an airtight bag or container. These crepes can be quickly reheated from frozen in a toaster oven for 3-5 minutes or microwave for 30-45 seconds.
-
Spoon coconut cream solids (not any liquid coconut milk) into chilled bowl.
-
Using an electric mixer with chilled beaters, gradually increase speed to high, and beat until peaks form. This takes about 3-4 minutes.
-
Add sugar and vanilla and beat until fully combined.
-
Place one crepe on desired serving plate.
-
Spread jelly and cut-up organic strawberries on top of crepe.
-
Place a second crepe on top, and spread coconut cream and fresh strawberries on second crepe.
-
Alternate layers of crepes, strawberry jam, and coconut cream until you run out of crepes.
-
Top with additional strawberry jam, fresh strawberries, and a dollop of coconut cream.
-
Enjoy!
Note: Use a very thin, sharp knife to cut into servings.
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Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
