Coconut Flour Crepes

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor while being dairy-free.

sweetener

🥗Healthier: honey

💰Cheaper: sugar

Honey adds natural sweetness but can be more expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal is a plant-based alternative.

Crack 4 eggs into a large bowl and whisk the egg whites and yolks together until well combined.

Add 1/2 cup of water, 1 tablespoon of melted coconut oil, and 1/2 teaspoon of vanilla extract to the eggs and whisk until combined.

Add 2 tablespoons of coconut flour, 1 tablespoon of tapioca starch or arrowroot powder, and 1/4 teaspoon of salt to the wet ingredients.

Whisk all ingredients together very well until there are no lumps of flour remaining.

Set the batter aside to rest for about 10 minutes to allow the coconut flour to absorb the liquid.

Prepare an 8-inch non-stick skillet or well-seasoned cast iron pan by preheating it on medium-low and brushing it with a thin layer of oil.

Add about 3 tablespoons of the batter into the pan and swirl it around to create an even thin crepe.

Cook the crepe for a couple of minutes until the tops look bubbly and the underside is lightly browned.

Flip the crepe using a fork and your fingers or a wide spatula and cook the other side for about 1 minute until lightly browned.

Repeat the process with the remaining batter, brushing the pan with oil in between if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens