Coconut Flour Crepes
These Coconut Flour Crepes are light, airy, and versatile! Perfect for breakfast or dessert, filled with sweet or savory delights.
Equipment
- Mixing Bowl
- Whisk
- Non-stick skillet or crepe pan
- Spatula
- Measuring cups and spoons
Ingredients
- 3 tablespoons coconut flour Adds a subtle coconut flavor and a unique texture.
- 1 cup + 3 tablespoons all-purpose flour Provides structure and balance to the crepes.
- 1 1/4 cups milk of choice Unsweetened coconut milk used for rich flavor, any milk will work.
- 1-2 tablespoons powdered sugar Optional, adds a touch of sweetness to the crepe batter.
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, combine the coconut flour, all-purpose flour, and powdered sugar (if using). Whisk together until well combined. Gradually add in the milk of your choice, whisking continuously to prevent lumps from forming. Continue mixing until the batter is smooth and pourable. Let the batter rest for about 10 minutes; this allows the flour to hydrate and leads to better texture.
Step 2: Heat the Skillet
- Place a non-stick skillet or crepe pan over medium heat. Allow it to heat up for a few minutes. To check if it's ready, sprinkle a few drops of water on the surface; if they sizzle and evaporate quickly, the pan is hot enough.
Step 3: Cook the Crepes
- Lightly grease the skillet with a small amount of oil or cooking spray. Pour about 1/4 cup of the batter into the center of the skillet. Quickly swirl the pan in a circular motion to spread the batter evenly across the bottom. Cook for about 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden.
Step 4: Flip the Crepes
- Using a spatula, gently lift the edge of the crepe to check for doneness. Once the bottom is golden, carefully flip the crepe over and cook for an additional 1-2 minutes until the second side is also golden. Remove the crepe from the skillet and place it on a plate. Repeat the process with the remaining batter, stacking the cooked crepes on the plate as you go.
Step 5: Serve and Enjoy!
- Serve the Coconut Flour Crepes warm with your favorite fillings and toppings. These crepes can be filled with fresh fruit, whipped cream, chocolate sauce, or even savory options like cheese and ham. The choices are endless!
Notes
- Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
- Freeze crepes with parchment paper between each to prevent sticking; keep frozen up to 2 months.
- Reheat crepes in a skillet over low heat or microwave for a few seconds before serving.