Coconut Flour Crepes


There isn't anything you can't wrap up into a crepe, savoury or sweet. Wrap them around some spicy lamb and shredded lettuce, or Mexican beans and sour cream, or luscious berries and  yogurt or just a drizzle of honey. But, as with all good things the first one you make will inevitably fail, such is the rule with crepes!

Once the pan has reached the right temperature you're off and running. I suggest making dozens of these and keeping them frozen flat and separated by waxed baking paper.

6 eggs 1 tsp coconut oil ½ tsp vanilla essence 1 Tbs coconut cream 1 tsp honey 3-4 Tbs coconut flour

  1. This recipe makes thin crepes which are delicious with any kind of filling, whether savory or sweet. If using as a savory crepe eliminate the honey and vanilla essence and add a pinch of salt instead.
  2. Combine the eggs with the coconut oil, vanilla, coconut cream and honey and whisk until light and frothy.
  3. Add the sifted coconut flour and combine. The consistency of the batter should be the same as normal crepe batter. It should coat the back of spoon but be quite thin.
  4. Heat a little oil in a frying pan on medium and pour about 3 Tbs of batter into the pan.
  5. Lift the pan by the handle and roll the batter over the surface of the pan until the whole surface is covered. It only takes around one minutes for the crepe to brown on one side.
  6. Turn it over and lightly brown on the other side.
  7. Refrigerate covered in an airtight container. They will keep 3-4 days.