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!
Kelly Ragain says
Hello!
Is there a tip or trick for flipping them without breaking? They are falling apart as I am flipping it over.
Hi Kelly, it sounds like they may be too thin. Try adding a bit more coconut flour and/or egg. Also, make sure they're sturdy on the first side before flipping to the other side.
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/