Coconut flour crepes are easy low-carb desserts crepes perfect to satisfy your sweet tooth with no guilt. They are delicious stuffed with yogurt, fruits, or nut butter. It is a 100% Dairy-free, paleo, and gluten-free crepe recipe that all the family loves.
1tablespoonAlmond Flouralso known as almond flour/ground almond
In a large mixing bowl, add all the ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour, and almond meal
Using a whisk or electric mixer, beat until a smooth batter form with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly.
Heat a lightly-oiled mini egg pan over medium/high heat. I used coconut oil that I rub on the pan with a piece of absorbent paper. My pan is a mini non-stick egg pan size 4.7 inches (12 cm). I recommend a small saucepan of this size to make perfect crepes that won't break.
Pour 1/4 cup of the crepe batter onto the pan, then tip and rotate the pan gently to spread batter as thinly as possible. Brown on one side first, cook 2-3 minutes until the sides are crispy and unstick easily from the pan. The center should be set and dry before you flip over to avoid the crepe to break.
Brown on other sides about 1-2 minutes and serve hot with your favorite fillings - see recipe notes for inspiration.
Crepes size: I made 6 mini crepes of 12 cm (4.7 inches) with this recipe. I used a non-stick mini frying pan. Storage: you can store your crepes on a plate, covered with plastic wrap, in the fridge up to 2 days. Rewarm in the pan for a few minutes, add some filling, and enjoy.Low carb filling ideas: nut butter (almond butter, peanut butter, coconut butter), yogurt, cream cheese, raspberries, monk fruit sugar or erythritol, sugar-free chocolate chips, sliced almond, seeds or crushed peanuts, etc. In the picture, I used almond butter, erythritol, and fresh raspberries.