A crêpe is a very thin French-inspired pancake that can be filled with just about anything sweet or savory. If you've been to Paris (or elsewhere in France), you may have passed by crêpe stands that make them on the spot. I love watching crepes being made. There are also many great crêperies and cafes in Paris you ca go to sit down and feast on a variety of dishes all made with crêpes.
This recipe is simple in nature and easy to prepare. Just whisk together the ingredients and prepare a hot skillet or frying pan.
Here are just a few of the many filling options for your crêpes:
- fresh berries and yogurt
- roasted veggies and dressing
- ice cream
- sautéed apples
- guacamole, salsa, and black beans
- nut or seed butter and chocolate ganache
- nut or seed butter and jelly or jam
These grain-free crêpes can be made ahead, stored in the refrigerator for a week or so, and reheated. This recipe appears in The Healthy Coconut Flour Cookbook and Cooking for the Specific Carbohydrate Diet. Enjoy!
Crepes {coconut flour}
Ingredients
- 2 large eggs
- 2 tablespoons olive oil or unsalted butter or coconut oil
- 1 teaspoon maple syrup or honey
- ⅓ cup coconut milk or almond milk or other milk
- 2 tablespoons coconut flour
- ⅛ teaspoon salt
Instructions
- Add the eggs, oil, honey, and milk to a bowl and whisk together until well blended.
- Add the coconut flour to the bowl along with the salt and whisk to blend. Let the batter sit for a few minutes so the coconut flour can absorb the moisture.
- Heat a skillet over a medium heat and add about one tablespoon of oil.
- Once the skillet is warm, pour about two tablespoons of batter on it to make a 4 to 5-inch crêpe. Tilt the pan to spread the batter out.
- After a few minutes, when the edges and bottom start to brown, slip a spatula underneath the crêpe and flip it to the other side. Cook it another minute or so or until it is lightly browned.
- Transfer the cooked crêpe to a plate and repeat with the rest of the batter. Place paper towels or parchment paper between the crêpes to prevent them from sticking.
- Serve with filling of choice.
- Store the crêpes in the refrigerator for about a week.
Jane Makilan says
Do you have the recipe for the crepes coconut flour? Where can I obtain the recipe?
Hi Jane, it's in my coconut flour cookbook, my scd cookbook, and on this website: https://comfybelly.com/2025/02/crepes-coconut-flour/