At our house right now we have a little obsession with crepes. They are easy to make, store well in the fridge and have so many different uses. They are my #1 go-to snack at the moment.
These crepes are made with coconut flour. They are full of good protein, some healthy fats and no starches or sugars. I try and make most of my recipes low starch and low sugar. That way if you are struggling with inflammation and starches flare up any symptoms this recipe is a safe option for you.
Because crepes are so popular in our house my husband has actually taken over the crepe making. We double the recipe and have enough for the week. We use them as a snack or quick breakfast filled with peanut butter. We also put whipped cream and berries inside, use as tortillas or shells for burritos, enchiladas or tacos. The options are endless.
*You can also make these with almond milk in replacement with coconut milk if you like.
Ingredients
8 organic and free range eggs
8 Tablespoons butter (or coconut oil for dairy free), melted (I melt the butter in the skillet so it pre-greeses the skillet for when I make the crepes)
1 cup canned coconut milk
1/4 cup + 2 Tablespoons coconut flour
1/4 teaspoon salt
Directions
- In a medium bowl beat the eggs with a hand mixer
- Add the melted butter very slowly so you don’t start to cook the eggs
- Add the coconut milk, coconut flour and salt to the batter and mix for about 30 seconds so all of the ingredients are combined and the coconut flour slightly thickens the batter
- Heat up 1-2 small 8 inch skillets (if you want to go quicker you can use two at a time) on medium heat
- Pour about 1/3-1/2 cup of batter into the skillet and lift the skillet up and move it in gentle circles to spread around the pan. Place the pan back on the burner and bake about 2 minuets on the first side until it is able to be flipped with a spatula. Cook the crepe on the other side for about 1 minute until you can slide the crepes out of the pan and they are completely cooked through
- Makes about 12-14 crepes. Store in an airtight container in the refrigerator for up to 7 days
- 8 organic and free range eggs
- 8 Tablespoons butter (or coconut oil for dairy free), melted (I melt the butter in the skillet so it pre-greeses the skillet for when I make the crepes)
- 1 cup canned coconut milk
- ¼ cup + 2 Tablespoons coconut flour
- ¼ teaspoon salt
- In a medium bowl beat the eggs with a hand mixer
- Add the melted butter very slowly so you don't start to cook the eggs
- Add the coconut milk, coconut flour and salt to the batter and mix for about 30 seconds so all of the ingredients are combined and the coconut flour slightly thickens the batter
- Heat up 1-2 small 8 inch skillets (if you want to go quicker you can use two at a time) on medium heat
- Pour about ⅓-1/2 cup of batter into the skillet and lift the skillet up and move it in gentle circles to spread around the pan. Place the pan back on the burner and bake about 2 minuets on the first side until it is able to be flipped with a spatula. Cook the crepe on the other side for about 1 minute until you can slide the crepes out of the pan and they are completely cooked through
- Makes about 12-14 crepes. Store in an airtight container in the refrigerator for up to 7 days
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Hi ,
can you pls put howm many ml is one can of milk. Tnx
Hi Helena. It just calls for 1 cup of canned coconut milk, not the whole can. Hopefully that helps you out!
I tried the crepes following the recipe to the letter, but they came out tasting like fried eggs with a little coconut in them. I added more coconut flour, some sweetener, baking powder and made muffins with the batter. Very tasty!
Hi Marjan-
I’m so sorry that you didn’t love the crepe recipe. They are very egg heavy and much less like a tortilla. I am so glad that you could find something else to make with the batter! I hope you can find another crepe recipe that you love. Blessings!
Expectations are everything. I have discovered with this new way of cooking that you cannot be expecting “old tastes”. Crepes are very egg tasting. For more of a pancake texture you would have to use less eggs and more flour. I often make coconut or almond flour pancakes. They are so good. Glad you could salvage your ingredients
You are correct Annie! Yes… “old tastes” will become “new tastes”. And truly you won’t miss the old ones when you feel so much better!!
I found them to be a bit too buttery, and I added vanilla.. Thought they were pretty good!
Thanks for making them Shar… and adding vanilla. Sounds yummy :)
How do I get old weight watcher pts. I need fat, fiber and cal per pancake to work weight watcher old pts
Hi Hillary-
I’m not familiar at all with weight watchers points. But I know that you can plug the recipe and servings into an online nutrition facts website and that could help you convert from there to points. I hope that helps and enjoy the crepes!
Just discovered your website! I thought these were great! The texture is a bit different from a traditional crepe, but flavor-wise, with the addition of a little vanilla and a few drops of orange essential oil, they were really yummy! Even my 14 year old son enjoyed them! Thank you for a great recipe! Looking forward to trying others!
I’m so glad you loved the recipe Amy! And the orange essential oils sounds fantastic. I never thought of it. I’m going to have to try some with my vitality oils!
The comments about ‘expectations’ are right on. Having said that, these were great. I’m in the first phase of a low carb diet and found I could have the coconut flour, so I cooked some of these up, added some ricotta cheese with a sprinkle of granular Xyla, rolled it up, then squeezed a little Hershey’s sugar free chocolate syrup…I had dessert for breakfast. :) why not..and it was very tasty. There will be so many options that I’m looking forward to when I get to the stage I can have fruit (breaking the sugar addiction now, doesn’t allow it yet), . Thank you!