Simple Coconut Flour Crepes
Crepes baby, crepes. Do you remember your first?
I had my very first crepe on a freezing cold day in Florence, Italy. A freezing, cold, rainy day as I remember. My study abroad group and I were wandering around Florence for the very first time experiencing its architectural wonders, the transfixing Duomo, the Uffizi, and so many more of its beautiful treasures. After a long day of meandering, we also stumbled upon a chocolate festival right in the heart of the ancient streets. I believe we could smell it before we could see it…
Our sweet Italian teacher let us all run free on the festival, so I was gladly left to wander from tent to tent to find a treat. Each and every booth was filled with chocolate confectioneries, sweets of all shapes and sizes, and every other chocolate thing under the sun. Because it was so cold, however, I was craving something warm and comforting. When I spied a weathered old man pouring batter onto a sizzling skillet, I knew I had found bliss.
Soon after, I was handed a piping hot crepe ooooozing with melted dark chocolate that instantly warmed up my frozen hands. The crepe was perfectly soft and thin, the chocolate was impossibly dark, and together they tasted heavenly. Thanks to this life changing crepe, my friends and I made sure to find a creperia in every Italian city we visited.
Fast forward to now, and I still enjoy having a delicious crepe as a treat every now and then. My love of crepes is due to how versatile they are, and how simply you can change their flavor and filling. Crepes are wonderful for every meal, in my opinion, and can take on a sweet or savory profile depending on your filling preferences. Some of my favorite fillings include:
Bananas and nut butter, chia berry jam, melted dark chocolate, coconut whipped cream, berries, banana nice cream, sautéed apples and cinnamon, a drizzle of honey, mango, & peach.
Sautéed spinach and mushrooms, tomatoes with spinach and basil, spinach with artichokes and honey, & sautéed squash and caramelized onions.
With such an excellent base, your flavor combinations are endless. Of course now, there’s the crepes. These crepes are made with coconut milk, coconut flour, organic eggs, coconut oil, and some spices. Let’s talk coconut flour. Coconut flour is naturally gluten-free flour made of ground and dried coconut meat and boasts a lot of nutritional goodness and an impressive amount of plant protein. What sets coconut flour apart from other flours is the amount of fiber packed in – you’ll reap about 2 grams of fiber from just two tablespoons. Coconut flour also contains medium-chain-triglyceride fatty acids, (MCT’s) essential fats with noted antiviral and digestive-friendly properties, and metabolism boosting functions.
Like all crepe making, this recipe requires a great skillet, a functional spatula, and the right amount of coordination and patience. Don’t worry if you can’t flip the crepe in mid-air, It took me a very long time to be able to flip the crepe and make it land back inside the skillet – as opposed to the floor. Once you master the crepe making, the possibility for these coconut flour crepes are endless! I hope you love them!
Simple Coconut Flour Crepes
Makes 8 crepes
1 cup coconut milk (from the refrigerated section, not a can)
5 organic eggs
3 tablespoons coconut flour
3 tablespoons melted coconut oil + more for greasing crepe pan
1 teaspoon vanilla extract
⅛ teaspoon cinnamon
Pinch of nutmeg
Pinch of sea salt
Fresh berries, such as raspberries, blueberries, or strawberries
¼ cup melted dark chocolate (from a chocolate bar at least 85% cacao)
Or any other delicious filling listed above
In a bowl add in coconut milk, eggs, coconut flour, melted coconut oil, vanilla extract, spices, and salt. (Omit spices and vanilla extract for savory crepes.) Whisk until mixture is fully combined and has a thin texture.
Heat a ½ tablespoon coconut oil in an 8-inch nonstick skillet over medium heat. Once pan is hot, pour scant ¼ cup of crepe batter into the pan and swirl around to reach all edges of the pan. The less batter, the better! Cook for about 1-2 minutes, or until the edges of the crepes begin to slightly turn up. Gently flip and cook an additional 1-2 minutes, or until golden brown.
Slide crepe from pan onto a plate and repeat crepe making with the remainder of the batter. Add in more coconut oil if needed after 3-4 crepes. You can keep crepes warm in a 150° F oven while you finish the remainder of the batter.
Once crepes are all cooked, have fun garnishing them with goodies! My favorite is to fill them with a bit of melted dark chocolate and raspberries. Enjoy!
Notes/ if you are making savory crepes, omit the vanilla extract, cinnamon, and nutmeg. You can leave them plain, or add in a dash of paprika if desired.
Extra crepes will keep sealed in the refrigerator for 4-5 days. Simply reheat them in the oven when your ready to eat – or enjoy them cold.