Crepes {coconut flour}
Servings: 6 crêpes
Calories: 109kcal
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.
Nutrition
Calories: 109kcal | Carbohydrates: 3g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 79mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 1mg
