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  • Recipe:

    Coconut Flour Crepes Recipe

    Coconut Flour Crepes
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    These coconut flour crepes are simple to make and perfect little packages for a plethora of fillings or toppings. You could even use them as a wrap option for lunch! If you don't eat grains, or just like to mix it up these are a great little gem to have in your recipe box. I sometimes whip up a batch for my kids to have as a snack along with fresh fruit and nut butter inside. Makes for a fantastic lunch option when I didn't get around to baking bread. Fill with sweet or savory fillings, or simply fold in quarters and top with fruit sauce, preserves or compote.

    Recipe Ingredients:

  • 2 tablespoons of coconut flour
  • 4 tablespoons arrowroot powder
  • 8 eggs from pastured hens
  • 3 tablespoons melted grass-fed butter or coconut oil
  • 1/4 - 1/3 cup raw milk, coconut milk or water
  • 1 teaspoon raw honey (optional for a sweet crepe)
  • Recipe Instructions:

    Beat eggs well with a whisk until pale in color. Whisk in honey if using--I don't usually add this because I like the option of using the crepe for sweet or savory dishes. Be sure your melted butter is not too hot and slowly drizzle it into the eggs while whisking.

    Sift the coconut flour and arrowroot powder onto the egg mixture. Sifting is important or you will have lumps and the batter won't turn out right. Whisk to incorporate.

    Add enough raw milk or water to make the batter the thickness and consistency of heavy cream. Allow batter to sit for about 5 minutes. During this time the coconut flour will absorb some of the liquid. Add any additional liquid after this time if the batter is too thick.

    Heat a well-seasoned 10-inch cast iron pan on low heat. Brush the bottom with butter or coconut oil. I usually only have to do this once, but if your pan is not well-seasoned, you may have to do it intermittently between crepes.

    Pout 1/4 cup of the batter into the pan and swirl swirl it until the bottom is completely covered. Do not worry if it's not completely covered or perfectly round. It can take a bit of practice to get the feel of it.

    Cook the crepe until the edges appear dry, usually 1 to 2 minutes. Carefully loosen the edges with a spatula and flip the crepe. Cook for another minute or so on the opposite side.

    Stack finished crepes on a plate to keep them warm and pliable. Repeat with remaining batter.

    Store leftover crepes in the refrigerator in an airtight container. Freeze crepes by placing a sheet of parchment between each one and storing in an airtight container. Thaw by placing at room temperature or in a warm oven.



    Comments and Reviews

  • Made these with coconut flour in place of arrowroot since we are on GAPS. I didn't bother flipping since they kept breaking, just covered them with a lid and slipped them out of the pan once the top was set. The next day we used them as tortillas, I was impressed by how much they firmed up! Reply
    • They probably had breakage problems because of the lack of arrowroot (which holds them together more). How much coconut flour did you use? Did you use the suggestion of 1 tsp coconut flour in place of the arrowroot? They are pretty substantial and work well as tortillas. :) Reply
      • I am sure they would hold together better with the arrowroot. I did tablespoon for tablespoon and added extra water to thin out. I'll have to try less next time and see how it goes. Thanks. Reply
  • Kari says:
    Theses were scrumptious! Light and spongy. This was my first attempt at crepes and they were easy and turned out perfect! I've always hesitated making them because I was afraid they would stick to the pan but I had absolutely no problem using my cast iron griddle. The first batch I stuffed with a cream cheese/cottage cheese mixture and topped with blueberries, yum! The rest are for breakfast tomorrow. Thank you! Reply
  • Wow, these were so easy! I ended up adding a bit more coconut flour and arrowroot, and they turned out great! They are really good stuffed with raw yogurt cheese and strawberries :-) Reply
  • Naomi Most says:
    One idea for those trying to eliminate the arrowroot (because of the carbs or for SCD) would be to replace it with the same amount of whey protein. Something to try anyway. Ground flax seed would also work as a binder but the texture ends up too earthy for crepes, i.e. they have just be pancakes. I have my own go-to paleo pancake recipe that avoids coconut flour because -- while i ADORE it -- I don't digest it too well. http://thehardcorechef.com/2012/06/21/amazing-ultra-low-carb-pancakes/ Reply
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