Ingredients25 m servings 86 cals
- 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.
- 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.
Per Serving: 86 calories; 6.2 g fat; 3.6 g carbohydrates; 4.4 g protein; 124 mg cholesterol; 48 mg sodium. Full nutrition
ReviewsRead all reviews 5
The recipe is calibrated well. I made a half batch and got three 1/4 cup measurements of batter. The batter was thin enough to slightly swirl around the pan. It is important to let it sit for th...
I was sitting at home just longing for crepes, but i had only coconut flour at home. I was excited to find this recipe, but in the end was disappointed. The batter was much too soft and hard t...
This recipe did not work at all. The batter consistency seemed OK but it did not hold up when trying to take it off the griddle pan. I left it on longer to get it to dry out, but it burnt on the...
I needed a crepe recipe with coconut flour...quick! This was just what I needed. In my experience, you need a much smaller amount I coconut flour than regular flour, and my traditional crepe rec...