Coconut Flour Crepes Recipe
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.
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.