Coconut Crepes

Coconut Crepes

3
kmacphee 0

"Quick and easy crepe recipe that substitutes flour with coconut flour. Roll fruit into crepe and garnish with a sprinkle of confectioners' sugar. Use syrup if necessary. Enjoy!"

Ingredients

25 m {{adjustedServings}} servings 126 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Beat eggs, coconut flour, coconut milk, honey, vanilla extract, nutmeg, and cinnamon together in a bowl until batter is smooth; let stand for 5 to 10 minutes.
  2. Grease a crepe pan with olive oil and place pan over low heat, wiping olive oil from pan with a paper towel. Pour about 1/4 cup batter into the pan and immediately tilt pan around until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 30 seconds. Run a spatula around the edge of the pan to loosen; flip crepe and cook until the other side has turned light brown. Repeat with remaining batter.
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Reviews

3
  1. 3 Ratings

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The recipe is calibrated well. I made a half batch and got three 1/4 cup measurements of batter. The batter was thin enough to slightly swirl around the pan. It is important to let it sit for th...

I needed a crepe recipe with coconut flour...quick! This was just what I needed. In my experience, you need a much smaller amount I coconut flour than regular flour, and my traditional crepe rec...

The batter was way too thick to spread around as Crepes. More like pancakes, the flavor was ok but I'm not a fan of the texture.