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Coconut Crepes

Coconut Crepes

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    25 m
kmacphee

kmacphee

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!

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Ingredients {{adjustedServings}} servings

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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:
  • 141 mg
  • 47%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  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

Silvan
0

Silvan

8/5/2014

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.

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