Yesterday I photographed (and noshed on) these ridiculously good crepes made pretty much entirely out of coconut products (and eggs). :) I got the recipe from the wife of one of my Crossfit coaches; she does a lot of extremely healthy, grain-free style cooking. I’ve been moving towards a no bread/pasta/grain diet (I think I have some sort of gluten/grain sensitivity) and so I am loving stuff like this.
Photo setup: I used diffused window light from behind the subject, with a Lastolite Tri-Grip diffuser in the back to soften the light, and I stood two folded pieces of white foam board on either side of the dish to bounce some light back into the scene. (Here’s a post with a very similar setup, just replace the black foam board in the illustration with a diffuser.)
Coconut Crepe Recipe (Courtesy Lo Dorr)
Ingredients listed are per crepe
1 Tbsp. Coconut Milk (regular, NOT light)
1 Tbsp. coconut flour
1 Tbsp. toasted, un-sweetened coconut
Use coconut oil to grease pan. Pour batter into well-heated pan. Carefully flip/slide crepe (depending on what kind of pan you’re using). Separate finished crepes between sheets of wax or parchment. Fill each crepe with 1/4 cup Greek yoghurt and 1/2 cup fresh berries. Roll-up, enjoy!
Note: I added more coconut milk to thin the batter out until I got it to a good consistency. Yet, my crepe-making skills are lacking so I made them into tiny crepe-pancakes. :) The berries I used to top my dish were fresh blueberries and huckleberries.