Coconut Crepes recipe

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Ingredients

4 eggs, beaten
¼ cup coconut flour
¼ cup coconut milk
1 tablespoon honey
¼ teaspoon vanilla extract
1 pinch ground nutmeg
1 pinch ground cinnamon
1 teaspoon olive oil, or as needed

Nutrition Info

85.7 calories
carbohydrate: 3.6 g
cholesterol: 124 mg
fat: 6.2 g
fiber: 0.2 g
protein: 4.4 g
saturatedFat: 3 g
servingSize: -
sodium: 48.1 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 crepes

Recipe Note

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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