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!
Yes, it is totally possible to make crepes without wheat flour. I use a combination of coconut flour and tapioca starch.
So 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.
If you are feeling especially fancy, you can also layer the 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 make 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
This gluten free crepe batter is super easy to whip up with just one bowl and a whisk. Start with the wet ingredients.
First, crack the four eggs into the bowl. Break the yolks with the whisk and then keep whisking briskly to combine the egg whites and yolks until they look uniformly combined.
To the whisked eggs, add the other wet ingredients – unsweetened almond or coconut milk, melted coconut oil, and vanilla extract. Give it another quick whisk to combine.
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.
Heat a pan on low heat. Brush it with just a little oil to prevent sticking.
Pour 2 tablespoons of batter into the pan and swirl the pan around to create an even, thin crepe layer. Cook the crepe for 3-4 minutes, then flip and cook for another minute or 2.
Enjoy the crepes with your sweet or savoury fillings of choice. Roll them up or fold them into triangles.
What is the best crepe pan?
For best results, use a small pan of about 8-inches in diameter.
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). If you have an electric crepe pan that will of course work for this recipe as well.
How many carbs 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
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 Crepes
These Coconut Flour Crepes are gluten-free, low-carb and paleo. Add your favorite fillings like whipped cream and berries for a wholesome treat!
- 2 eggs
- 3/4 cup coconut or almond milk
- 1 tablespoon coconut oil melted
- 1/2 teaspoon vanilla extract
- 3 tablespoons coconut flour
- 1 tablespoon tapioca starch or arrowroot powder, corn starch etc. *
- 1/8 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 at least 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 1/8 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.
The recipe has been updated in Aug. 2020, but the video still refers to old measurements.
*for strict keto use almond flour instead of starch. The crepes will be more fragile, so use 1-2 spatulas for flipping.
- Nutrition facts are for 1 crepe (if making 10 from the recipe)