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!
Ingredients
- 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
Instructions
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Break the eggs into a large bowl. Whisk them until they look uniform and combined.
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Whisk in the remaining wet ingredients - milk, coconut oil and vanilla extract. Then add coconut flour, tapioca starch and salt.
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Whisk everything together vigorously until well mixed and no lumps remain.
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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).
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Heat an 8-inch pan on heat on low. Once heated, brush or wipe with coconut oil.
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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.
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Flip the crepe and cook another minute or two. Repeat with the remaining batter. Re-grease the pan as needed.
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Serve crepes with your favourite savoury or sweet fillings, like whipped cream and berries.
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Store any leftover crepes in an airtight container to keep them from drying out.
Recipe Video
Recipe Notes
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)