Coconut Flour Crepes
This paleo-style crepe is what was missing from my gluten free life. Coconut flour makes this approved for many special diets from gluten free to Paleo and even AIP or Wahls. You can use this crepe as a sweet or savory meal by filling it with berries or shredded meat, and it creates amazing and super functional sandwich wraps (they don't get mushy or fall apart).
Coconut flour is very different to work with than the other gluten free flours. It needs more eggs and more liquid which is why this recipe has a high egg to flour ratio. It takes 6 eggs to only 7 tablespoons flour. Coconut flour is dense and needs to rest once you make the batter so that the flour can soften and become more smooth like other batters. So don’t skip the resting step.
How to Use Coconut Flour Crepes
You can use these crepes as a dessert by stuffing them with berries and drizzling with whipped cream or chocolate syrup. They also make a good breakfast by pairing them with strawberries, yogurt and granola. Basically you can use them for anything you would use a regular crepe for.
Makes a great sandwich wrap
Ingredients in Crepes
6 large eggs, beaten
¾ cup unsweetened almond or soy milk
7 tablespoon coconut flour
½ cup tapioca starch or arrowroot powder
2 tablespoon melted coconut oil or fat of choice (bacon fat works great if you are making savory crepes)
½ teaspoon salt
¼ cup brown rice flour or more if needed (optional)
Note: If the batter is too thin and runs in the pan, add a little brown rice flour until it is a consistency that will spread evenly and smoothly in the pan. The key to a nicely shaped and thin crepe is the hand tilt while you are spreading the batter. You want your batter to spread evenly and smoothly without making holes. If your batter doesn’t spread well, then it might be too thick. After making one or two crepes, adjust as needed with more flour or more liquid.
How to Make a Coconut Flour Crepes
Mix Batter
Place the eggs in a large bowl and whisk. Add the remaining ingredients except the brown rice flour and mix well. Place the batter in the fridge for 30 minutes to 1 hour to allow the coconut flour to soften and the batter to thicken.
Cook Crepes
Heat a small crepe pan or non-stick pan over medium-high heat. Place a small amount of oil or butter in the pan, swirling to coat the bottom and sides. Give the batter a good stir and then pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so to spread the batter thinly around the pan. Alternatively, use a spatula to quickly spread the batter. Fill any open spots with a drop of batter to make sure the pan is fully covered.
Cook for 30 seconds to 1 minute until the edges start to lift and the crepe looks mostly dry and cooked. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and then remove from pan and place on a plate. Continue with the remaining batter, stacking the crepes on a plate as you work. Add a little more oil to the pan every 3-4 crepes or if they begin to start sticking.
And that’s it!
Now It’s Time to Fill Your Crepes
You can fill your crepes with savory or sweet fillings. Here are some filling ideas:
Shredded chicken and gravy for a savory pot pie-like dinner
Almond butter and sliced bananas and then sprinkle cocoa powder over the top
Sliced strawberries and whipped cream or vanilla yogurt like below and drizzle with chocolate honey
Scrambled eggs, bacon and sliced green onions
Crepes will keep for 5 days in the fridge. Let them cool completely on the counter before placing in a bag or stack on a plate and cover with plastic wrap.
Total time to make crepes: Prep time: 15 minutes; 30 minutes to 1 hour resting time; Cooking time: 10 minutes
What Kind of Pan to Use
A crepe pan is a thin, specialized skillet that has a very flat cooking surface. It is also very light which makes it easier to tilt, swirl and spread your batter out into a thin layer. A crepe pan also has sides so that you can make uniformly shaped crepes.
A 6 or 8-inch pan is what I recommend. King Arthur has a really nice pan on their website here. You can also use a regular non-stick pan that is in good condition and is easy for you to pick up and tilt. I used a 6-inch pan for the crepes in these pictures.
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Coconut Flour Crepes
You can use this crepe as a sweet or savory meal by filling it with berries or shredded meat, and it creates amazing and super functional sandwich wraps (they don't get mushy or fall apart). Don't skip the resting step, that's what makes these crepes soft and tender.
Ingredients
- 6 large eggs, beaten
- ¾ cup unsweetened almond or soy milk
- 7 tablespoon coconut flour
- ½ cup tapioca starch or arrowroot powder
- 2 tablespoon melted coconut oil or fat of choice
- ½ teaspoon salt
- ¼ cup brown rice flour or more if needed (optional)
Notes
For savory crepes:
- replace coconut oil with bacon fat
- add chopped green onions or chives to the batter
For sweet crepes:
- add 2 teaspoon vanilla to the batter
Note: If the batter is too thin and runs in the pan, add a little brown rice flour until it is a consistency that will spread evenly and smoothly in the pan. The key to a nicely shaped and thin crepe is the hand tilt while you are spreading the batter. You want your batter to spread evenly and smoothly without making holes. If your batter doesn’t spread well, then it might be too thick. After making one or two crepes, adjust as needed with more flour or more liquid.
you may also like:
Gluten Free Carrot Cake
Gluten Free Zucchini Bread
Banana Mini Muffins
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