Coconut Flour Crepes
These delicate low-carb coconut flour crepes dance on the edge of indulgence while keeping your health goals in check. Light, airy, and impossibly versatile, they transform into both sweet havens and savory delights.
Perfect for anyone seeking a grain-free alternative without compromising on that authentic crepe experience.
Variations & Substitutions
For sweet versions, try filling them with whipped coconut cream and maple syrup, or go for a classic banana and almond butter combo. For savory options, you can skip the vanilla and add herbs instead.
If you’re looking to modify the recipe, you can substitute water with almond milk for extra richness, or use ghee instead of coconut oil for a different flavor profile. Just remember that coconut flour is unique in its properties, so stick to the given amount.
Tips & Tricks for Perfect Results
Here’s what I’ve learned from making these countless times: the resting time is non-negotiable – it allows the coconut flour to fully hydrate and creates the perfect texture.
Keep your pan at medium heat, not too hot, or the crepes will become brittle. The key to thin, delicate crepes is in the twirling technique – don’t be shy about really tilting that pan to spread the batter. And always butter the pan between crepes for those crispy, lacy edges we all love.
Storage & Reheating
These crepes are best fresh off the pan, but I know meal prep is important! You can store them in an airtight container in the fridge for up to 3 days. Place parchment paper between each crepe to prevent sticking.
When you’re ready to enjoy them again, simply reheat them in a warm skillet over low heat. Don’t microwave them – they’ll get soggy. If you stack them while cooking, you can keep them warm in the oven at 175°F until serving time.
Coconut Flour Crepes
Ingredients
- 3 tablespoons coconut flour
- 5 eggs
- 2 tablespoons coconut oil
- ½ cup water
- 1 tablespoon butter for cooking
- ½ teaspoon vanilla extract optional
Instructions
- In a blender, combine all ingredients until you have a smooth batter
- Let the batter rest for 30-60 minutes in the refrigerator – this is crucial for the best texture
- Heat an 8-inch skillet over medium heat
- Generously butter the pan before each crepe
- Pour about 3 tablespoons of batter into the center of the pan
- Immediately lift and twirl the pan to spread the batter as thinly as possible
- Cook for 1-2 minutes until the bottom is set
- Flip and cook the other side for about 30 seconds
