Coconut Flour Crepes

Coconut flour crepes are easy low-carb dessert crepes perfect for satisfying 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

• 4 Eggs
• 1 tablespoon Coconut Oil (melted)
• 1/4 cup Unsweetened Almond Milk (or water)
• 1/4 cup Canned Coconut Cream (Unsweetened) (melted)
• 1/2 teaspoon Vanilla Extract (optional for savory filling)
• 2 tablespoons Coconut Flour
• 1 tablespoon Almond Flour (also known as almond flour/ground almond)

👨‍🍳 Instructions

1. 1In 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.
2. 2Using a whisk or electric mixer, beat until a smooth batter forms with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly.
3. 3Heat a lightly-oiled mini egg pan or a pancake 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 non-stick egg pan size 4.7 inches (12 cm). I recommend a small saucepan of this size to make perfect crepes that won't break.
4. 4Pour 1/4 cup of the crepe batter onto the pan, then tip and rotate the pan gently to spread the batter as thinly as possible. Brown on one side first, cook 2-3 minutes until the sides are crispy, and unstick easily from the pan. The center should be set and dry before you flip over to prevent the crepe from breaking.
5. 5Brown on other sides for about 1-2 minutes and serve hot with your favorite fillings - see recipe notes for inspiration.