top of page

coconut flour crepes

Updated: Dec 27, 2019


6 TBSP coconut flour

6 Eggs

1 cup of whole milk

a pinch of salt

1 teaspoon vanilla extract

1/2 teaspoon of cinnamon

Butter or coconut oil for cooking


Combine all ingredients in a bowl and mix until it is lump free.

Place about 1/4 cup of batter onto a hot pan in which 1/2 teaspoon of oil or butter is melted. Turn heat down to medium-low and tip the pan slightly to widen out the crepe.  Don't go too thin. When bubbles burst across the entire surface of the crepe flip it over gently to continue cooking on the other side.  It will take about 1 minute on each side.

 The crepe will be golden brown in colour like above.When done, keep it in a warm oven while continuing to cook remaining crepes.  Serve them warm with wholesome whipped cream, saucy strawberries and good quality Canadian maple syrup or do them up like the french with ham and cheese or stewed tomatoes.

It is also important to remember that coconut flour browns faster than wheat flour so your crepes will be a lot darker in colour than traditional ones.

19 views0 comments
bottom of page