Go Back
Print

Coconut Crepes

I love crepes. I was always a pancake lover as a kid, and I remember the first time I tried crepes vs pancakes at a restaurant. I was hooked! Whether they are for breakfast, dinner, or dessert, they have a chewy goodness that is hard to pass up. This recipe I created when I was not only in a crepe mood, but a coconut mood.

Crepes take a little practice (especially the gluten-free type, as they break apart easily) but the results are always worth it!

Ingredients

  • 6 eggs
  • 1 cup coconut milk
  • 4 Tbsp coconut flour
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1/2 tsp coconut extract if desired

Instructions

  1. Whisk all together and let sit for 10 minutes. Whisk again.
  2. Heat crepe pan over medium heat, coat with coconut oil (or butter.) Pour 1/4 cup batter into pan and quickly tilt pan so batter spreads evenly. Cook one minute, then flip. Cook about 30 seconds on other side.
  3. Roll up and serve
  4. May add 1/4 cup shredded coconut before frying
  5. May add 1/4 cup mini chocolate chips before frying