Coconut Crepes

2.3
(6)

Quick and easy crepe recipe that substitutes flour with coconut flour. Roll fruit into crepe and garnish with a sprinkle of confectioners' sugar. Use syrup if necessary. Enjoy!

2
Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
5 mins
Total Time:
25 mins
Servings:
6
Yield:
6 crepes

Ingredients

  • 4 eggs, beaten

  • ¼ cup coconut flour

  • ¼ cup coconut milk

  • 1 tablespoon honey

  • ¼ teaspoon vanilla extract

  • 1 pinch ground nutmeg

  • 1 pinch ground cinnamon

  • 1 teaspoon olive oil, or as needed

Directions

  1. 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.

  2. 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.

Nutrition Facts (per serving)

86 Calories
6g Fat
4g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 86
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 124mg 41%
Sodium 48mg 2%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 4g
Vitamin C 0mg 1%
Calcium 22mg 2%
Iron 1mg 6%
Potassium 69mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.