After making coconut flour pancakes the other day, I decided to experiment with crepes. Since I had 2 lbs of strawberries, I chopped them up to use as a filling. If strawberries are tangy (not ripe) sprinkle a little stevia or honey on them.
It's important to make these crepes really thin otherwise they too thick and break apart. I made that mistake...I think thinner ones would be easier to eat.
Coconut Flour Crepes
Servings: 3 • Serving Size: 2 crepes • Calories: 275 • Fat: 23.3 g • Protein: 7.9 g •
Carb: 7.7 g • Fiber: 3.6 g • Sugar: 3.0 g
- 3 eggs
- 3 tbsp butter or coconut oil, melted
- Stevia liquid drops, to taste (I use about 10 drops)
- 1/4 teaspoon vanilla extract
- 3 tbsp coconut flour, sifted
- 1/3 cup coconut milk
- 2 T water
- 1/2 cup chopped strawberries (or other berries)
In a medium bowl with a wire whisk, beat together the eggs, oil, stevia, and vanilla. Set aside for 5 minutes.
Mix in sifted coconut flour, stir in milk and water.
Heat a skillet over medium heat. When hot, melt a tiny pat of butter. Pour 1/8 cup of batter in the skillet and swirl around in pan until a thin layer of batter covers the bottom. The crepe should be about 6-inches in diameter.
Cook 1-2 minutes, or until batter is bubbly and cooked around the edges. Flip the crepe and cook the other side for 1-2 minutes more, or until done.
Fill the crepes with the berries or other fruit. Top with syrup, whip cream, or chocolate flakes.