Coconut Flour Crepes

By Ellie

3 Person

25 Minutes

0 Calories

Coconut flour crepes are easy low carb desserts crepes perfect to satisfy your sweet tooth with no guilt. They are delicious stuffed with yogurt, fruits or nut butter. It is a 100% Dairy-free, paleo and gluten-free crepe recipe that all the family loves.

Ingredients

1 tbsp. almond meal also known as almond flour/ground almond
2 tbsp. coconut flour
1/2 tsp. vanilla extract - optional for savory filling
1/4 cup coconut cream melted
1/4 cup almond milk or water
1 tbsp. extra virgin coconut oil melted
4 eggs

Method

01

In a large mixing bowl, add all the ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour, and almond meal.
02

Using a whisk or electric mixer, beat until a smooth batter form with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly.
03

Heat a light oil mini egg pan over medium/high heat. I used coconut oil that I rub on the pan with a piece of absorbent paper. My pan is a mini nonstick egg pan size 4.7 inches (12 cm). I recommend a small saucepan of this size to make perfect crepes that won't break.
04

Pour 1/4 cup of the crepe batter onto the pan, then tip and rotate the pan gently to spread batter as thinly as possible. Brown on one side first, cook 2-3 minutes until the sides are crispy and un stick easily from the pan. The center should be set and dry before you flip over to avoid the crepe to break.
05

Brown on other sides about 1-2 minutes and serve hot with your favorite fillings - see recipe note for inspiration.

Related Tags

Coconut Flour Crepes

4.7

( By Ellie )

01 Information

Grade easy
Serving 3 servings
Prep Time 15 Mins
Cook Time 10 Mins
Total Time 25 Mins

02 Ingredients

1 tbsp. almond meal also known as almond flour/ground almond

2 tbsp. coconut flour

1/2 tsp. vanilla extract - optional for savory filling

1/4 cup coconut cream melted

1/4 cup almond milk or water

1 tbsp. extra virgin coconut oil melted

4 eggs

03 Method

Step 1

In a large mixing bowl, add all the ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour, and almond meal.

Step 2

Using a whisk or electric mixer, beat until a smooth batter form with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly.

Step 3

Heat a light oil mini egg pan over medium/high heat. I used coconut oil that I rub on the pan with a piece of absorbent paper. My pan is a mini nonstick egg pan size 4.7 inches (12 cm). I recommend a small saucepan of this size to make perfect crepes that won't break.

Step 4

Pour 1/4 cup of the crepe batter onto the pan, then tip and rotate the pan gently to spread batter as thinly as possible. Brown on one side first, cook 2-3 minutes until the sides are crispy and un stick easily from the pan. The center should be set and dry before you flip over to avoid the crepe to break.

Step 5

Brown on other sides about 1-2 minutes and serve hot with your favorite fillings - see recipe note for inspiration.

04 Author