Paleo Coconut Crepes
Ingredients23 m servings 26 cals
- Beat egg whites, almond milk, and vanilla extract together in a bowl until smooth; add coconut flour, baking powder, and sea salt and continue to beat until no clumps remain. Let the mixture sit for 8 minutes.
- Heat a small non-stick skillet over medium heat. Pour about 1/3 of the batter into the pan. Tilt the pan so the batter covers the bottom of the skillet to all sides. Cook until the edges begin to slightly lift and the bottom is slightly browned, about 2 minutes; flip and cook until the other side is browned, 1 to 2 minutes more. Repeat with remaining batter.
- Cook's Note:
- Stevia, honey, or blue agave nectar is optional for added sweetness.
- You might need to add a touch more almond milk to have the right consistency.
Per Serving: 26 calories; 0.2 g fat; 1 g carbohydrates; 4.9 g protein; 0 mg cholesterol; 211 mg sodium. Full nutrition
ReviewsRead all reviews 5
Doesn't make very much. I'd suggest doubling the recipe. Batter needs a little more sweetness. Next time I'll add coconut sugar, maple or stevia.
Great!! I made them thin and they were sort of falling apart when id flip them on the pan. So I made the last one thick like a pancake and it turned out awesome! Yummy with cottage cheese sprink...
I found this recipe to be not very sweet and I could not get over how eggy the crepes tasted.
This recipe didn't make 3 serving 2 at best. I added a bit more almond milk to thin out the batter just a bit. I filled it with sliced banana Sautéed with smart balance and honey. Great morning ...