These Coconut Flour Crepes are gluten-free, low-carb and paleo. Add your favorite savoury or sweet fillings like whipped cream and berries for a wholesome treat!
About These Coconut Flour Crepes
Yes, it is totally possible to make crepes without wheat flour. I use a combination of coconut flour and tapioca starch. As a result, these crepes are gluten-free, low-carb and paleo-friendly!! They make a lovely healthy dessert or even a fabulous breakfast. I love these crepes best paired with fresh berries and some coconut whipped cream. The coconut flour in the crepes lends particularly well to sweet crepe combinations.
Fancy Way of Serving the Crepes
If you are feeling especially fancy, you can also layer the low carb crepes into a delicious crepe cake with whipped cream and strawberry sauce. Imagine that, a fancy-layer cake that is healthy and doesn't need baking. Perfect for hot summer months!
Note: The recipe has been updated in August 2020 to address a few comments about eggy flavor. The eggs have been reduced from 4 t0 2. Water has been replaced with almond/coconut milk and the amount increased. The video still shows the method very well but refers to measurements of the older recipe.
How to Make Coconut Flour Crepes
The gluten-free and low-carb crepe batter for this recipe is super easy to whip up. All you will need is just one bowl and a whisk to start this recipe.
Mixing the Batter
To begin, you start with the wet ingredients. First, crack the four eggs into the bowl before breaking the yolks with the whisk. Then, keep whisking briskly until the egg yolks and egg whites are combined.
To the whisked eggs, add the other wet ingredients, including the unsweetened almond or coconut milk, melted coconut oil, and vanilla extract. You can even replace the vanilla extract with orange or almond extract if you would like a more unique flavour. Then, you can give the mixture another quick whisk to combine. The dairy-free milks are wonderful if you require a dairy-free diet. However, you can feel free to swap the almond milk with another type of dairy-free milk if you like, such as cashew milk or soy milk. I highly recommend keeping in the coconut milk, though, as it adds a lot of flavour to these crepes.
On top of the wet mixture, add the dry ingredients - flour, starch, and salt. Whisk those in vigorously until no more dry lumps of flour remain. Then, let the batter rest for about 10 minutes. It will thicken somewhat as the coconut flour absorbs some of the liquid.
Cooking the Crepes
To cook the crepes, heat a pan over low heat. Then, brush it with just a little oil to prevent sticking. This can be whatever oil you prefer, but a little coconut oil or a more flavourless oil would work the best.
Next, pour 2 tablespoons of batter into the pan and swirl the pan around to create an even, thin crepe layer. Then, cook the crepe for 3-4 minutes, before flipping it and cooking it for another minute or 2. You will know the crepe is ready to flip by when it is bubbling on top and appears golden around the edges. I like to use a large cake palette knife to flip crepes.
These crepes are wonderful with your sweet or savoury fillings of choice. You can also roll them up or fold them into triangles, depending on if you would like the crepes to have a different look.
What is the Best Crepe Pan?
For best results, use a small pan of about 8-inches in diameter. This will allow you to achieve crepes that are easier to flip and a more appropriate size to fill with your favourite fillings.
You want to prevent any sticking when cooking the crepes. For that reason, non-stick skillets work best.
A very well seasoned cast iron pan can work too (as you can see above). Additionally, if you have an electric crepe pan that will of course work for this recipe as well.
How Many Carbs are in Coconut Flour Crepes?
When making 10 crepes from this recipe, each crepe has 1 g net carbs (excluding fillings).
Crepe Filling Ideas:
- fresh berries or other fresh fruit
- whipped cream
- nut butter
- apple sauce
- spinach and goat cheese
- shredded chicken
- hummus + veggie sticks
- sweetened mascarpone cheese with sliced pears and toasted hazelnuts
- stewed spiced plums and yogurt
- wilted spinach, ham and Swiss cheese
- hazelnut chocolate spread and banana - reminiscent of Thai Roti
- ice cream and berries
Best Reader Reviews:
We have made these twice and have enjoyed them! - Kandess
Great recipe! - Marco
Beautiful crepe recipe. I replaced the coconut oil with melted butter as I found the double coconut too strong.
Great consistency, perfect texture, a real gem…thanks so much! - Lilli
Reader's Crepe Creations
By the way, I recently came out with an eBook full of delicious coconut flour recipes.
--->>> Check it out here!
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- Coconut Flour Scones
- No Knead Sourdough Bread
Coconut Flour Crepes
- 4 eggs
- ½ cup unsweetened coconut or almond milk (or water, but flavor will be more more eggy)
- 1 tablespoon coconut oil melted
- ½ teaspoon vanilla extract
- 4 tablespoons coconut flour (originally only 2 tbsp)
- 1 tablespoon tapioca starch or arrowroot powder, corn starch etc. *
- ⅛ teaspoon salt
- Break the eggs into a large bowl. Whisk them until they look uniform and combined.
- Whisk in the remaining wet ingredients - milk, coconut oil and vanilla extract. Then add coconut flour, tapioca starch and salt.
- Whisk everything together vigorously until well mixed and no lumps remain.
- Let the batter stand for about 10 minutes. This resting time will allow the coconut flour to absorb more of the liquid (the batter will get thicker).
- Heat an 8-inch pan on heat on low. Once heated, brush or wipe with coconut oil.
- Pour about ⅛ cup (2 tablespoons) of batter into the pan. Swirl the pan to spread out the batter evenly. Cook for a few minutes lightly browned.
- Flip the crepe and cook another minute or two. Repeat with the remaining batter. Re-grease the pan as needed.
- Serve crepes with your favourite savoury or sweet fillings, like whipped cream and berries.
- Store any leftover crepes in an airtight container to keep them from drying out.
- Nutrition facts are for 1 crepe (if making 10 from the recipe)
Pin Coconut Flour Crepes recipe for later?
For a gluten-free option, substitute all-purpose flour with a blend of coconut flour and tapioca starch. This combination provides a low-carb and paleo-friendly alternative, maintaining the desired texture and flavor for the crepes.
Popular alternatives to all-purpose flour include coconut flour, almond flour, and tapioca starch. Each offers unique textures and flavors, allowing for gluten-free, low-carb, or paleo-friendly crepe options, catering to various dietary preferences.
When substituting coconut flour for almond flour, use a smaller quantity of coconut flour, as it absorbs more liquid. Typically, you'll need only about ¼ to ⅓ the amount of coconut flour in comparison to almond flour in recipes.
While coconut flour can be a suitable substitute for all-purpose flour, it requires adjustments due to its high absorbency. Blend it with tapioca starch and ensure to follow a specific recipe designed for coconut flour to achieve the desired texture and taste in the crepes.