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
- 4 eggs
- 1/2 cup unsweetened coconut or almond milk (or water, but flavor will be more more eggy)
- 1 tablespoon coconut oil melted
- 1/2 teaspoon vanilla extract
- 4 tablespoons coconut flour (originally only 2 tbsp)
- 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 about 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
*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)