Coconut Flour Crepes
Thin crepes made with a blend of coconut flour and all-purpose flour; dairy or non-dairy milk can be used.
Equipment
- Large Mixing Bowl
- Whisk
- Non-stick Skillet
- Spatula
Ingredients
Ingredients
- 3 tablespooncoconut flour
- 1 cup + 3 tablespoonsall purpose flour
- 1 1/4 cupsmilk of choiceI used unsweetened coconut milk
- 1-2 tablespoonpowdered sugaroptional
Instructions
Instructions
- In a large mixing bowl whisk together 3 tablespoons coconut flour, 1 cup + 3 tablespoons all-purpose flour, and 1–2 tablespoons powdered sugar (optional) until evenly combined.
- Gradually pour in 1 1/4 cups milk while whisking until the batter is smooth and free of lumps.
- (Optional) Let the batter rest 5 minutes so the coconut flour can absorb some liquid; whisk once more before cooking if it thickens.
- Heat a large non-stick skillet over medium heat and lightly grease the surface.
- When the pan is hot, pour a scant 1/4 cup of batter into the center, immediately tilt and swirl the pan so the batter spreads into a thin, even circle.
- Cook the crepe until the edges are golden and the center is set, about 3–4 minutes. Flip with a spatula and cook the second side about 2 minutes more.
- Transfer the cooked crepe to a plate and repeat with the remaining batter, re-greasing the pan as needed. Serve immediately with desired fillings.
Notes
Notes
TO STORE
: Crepes can be stored in the refrigerator, covered, for up to 1 week.
TO FREEZE
: Place crepes in a ziplock bag or shallow container and store them in the freezer for up to 6 months. Thaw them completely before reheating.
TO REHEAT
: Either microwave for 30 seconds or reheat in a non-stick pan.
TO STORE
: Crepes can be stored in the refrigerator, covered, for up to 1 week.
TO FREEZE
: Place crepes in a ziplock bag or shallow container and store them in the freezer for up to 6 months. Thaw them completely before reheating.
TO REHEAT
: Either microwave for 30 seconds or reheat in a non-stick pan.