Dessert Taco Recipe

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Monday nights around our house is our dessert night.  This last week we made Dessert Taco’s.  That’s what my kids call them. But simply dessert tacos for us is Crepes and fruit. I love Crepes because you can literally pack them full of good stuff like strawberries and blueberries like we’ve done.  Warning… these are messy to eat.  So let your kids go outside with them and drip yogurt and strawberries all over themselves, and then hose them down.

Dessert Taco. Want to see your kids excited for dinner? Serve this breakfast tonight!

We also eat crepes for dinner!  These lemon chicken parmesan crepes are our favorite!   So make extra crepes, and then you can also eat them for dessert, or dessert the next day.

Dessert Taco. Want to see your kids excited for dinner? Serve this breakfast tonight!

Strawberries

  • Vitamin C
  • Fiber
  • Folate
  • and even manganese!
Dessert Taco. Want to see your kids excited for dinner? Serve this breakfast tonight!

Our Dessert Taco Recipe is:

  • 2 Eggs
  • 1/2 cup milk
  • 1/2 cup water (or a little  more until it’s a consistency you like)
  • 1/4 tsp salt
  • 2 TBL canola oil
  • 1 cup whole wheat flour

Pour 1/3 cup of batter onto skillet and cook until both sides are browned and middle is cooked through.

For the filling we used plain, greek, or vanilla yogurt and berries.

Dessert Taco. Want to see your kids excited for dinner? Serve this breakfast tonight!

a mixer

So enjoy this beautiful day, and hurry with the berries while they are in season!

Dessert Taco. Want to see your kids excited for dinner? Serve this breakfast tonight!

 

Dessert Taco

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Servings: 8

Ingredients

  • 2 large egg
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoon olive oil
  • 1 cup flour, whole wheat

Filling

  • 1 cup Greek yogurt, plain
  • 1/2 cup strawberries
  • 1/2 cup raspberries

Frosting

  • 1 1/2 cup coconut milk
  • 1/4 cup sugar
  • 1/2 teaspoon Coconut Extract

Instructions

  • Mix all ingredients together to make the batter.
  • Pour 1/3 cup of batter onto skillet and cook until both sides are browned and middle is cooked through.
  • For the filling we used plain, greek, or vanilla yogurt and berries. You could also use some creamy coconut frosting! For that we used: 1 can of coconut milk (the full fat kind, set in the fridge to chill and solidify overnight). When you open the can, it should be solid. If it’s not solid, this may not work. Scoop out solid coconut milk into a mixer and add 1/4 cup raw, organic sugar and 1/2 teaspoon coconut extract. Whip until fluffy.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

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17 Comments

Love this site!! I love that you give weekly meal plan idea’s! Please don’t ever stop doing this. It makes life so easy for me.

I just wanted to let you know that i absolutely LOVE your blog. I think it’s brilliant, VERY inspiring, great layout and colors, amazing photos and ideas…
I have linked to you on my own site and will surely do so again in the future as you have rocked my menu planning and put a little kick in my meal steps! 🙂

THANK YOU.
You have the best food blog I have ever found in my MANY years of blog surfing.

Blessings to you.

I made this but don’t know what I did wrong they were super dry and hard couldn’t figure it out .. I add more water thinking it will change not sure is type of whole wheat that I am suppose to use please help …I am not a cook at all but hey I am trying my best foe my kids 😉

Cute and yummy.
Might be a teachable moment about the many differences between a crepe (batter) and a tortilla (dough), and the countries/cultures that they come from!

Is there a preferred milk substitute for this or should I go for cows milk? some substitutes leave a wonky taste when cooking/baking.