Coconut Crepes

2011-11-09
  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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In a medium sized bowl, whisk together all of the ingredients.

Heat a 9″ frying pan over medium heat and melt a small amount of coconut oil in the pan. Using 2-3 tablespoons of batter per crepe, swirl the pan until the batter is thin. Cook for 1-2 minutes; until the edges are browned and curling upwards slightly. In a swift motion, scoop the crepe onto a spatula and flip quickly. Cook for 1 minute on the other side.

Roll the crepes with your favourite fillings. If you choose to make these ahead of time, you can freeze them with a couple sheets of parchment paper between each crepe.

Ingredients

  • 3 eggs
  • 1/2 cup coconut milk
  • 2 tablespoons coconut flour
  • 1 tablespoon vanilla

Method

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Recipe Comments

Comments (11)

  1. posted by Melinda on May 21, 2012

    How many does this yield? And why won’t the previous comments expand?

  2. posted by Sara Emberson on May 28, 2012

    Melinda,
    I made these tonight and the recipe yielded 8 crepes for me. I used a small non-stick skillet to make them. They fried up beautifully and were really simple to flip! I left out the vanilla and used them to make a savory chicken filled crepe, SO GOOD.

  3. posted by HRH Mom on July 29, 2012

    Wanted to let you know I made these tonight, however I omitted the vanilla and just used them in manicotti. Then just cut up leftover crepes into strips and mixed with marinara and it was pretty good. Think this would work in a layered lasagna as well.

  4. posted by luci01 on February 2, 2013

    crepes just like when we were kids! only wheat free! love this recipe. filled with a cashew butter and chocolate sauce. devoured.

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