Coconut Flour Crepes are thin, delicate pancakes made using coconut flour as the primary dry ingredient. They are a gluten-free, low-carb, and often keto-friendly alternative to traditional crepes made with wheat flour. These crepes are perfect for anyone following a paleo, keto, or gluten-free diet.
Enjoy these light and fluffy Coconut Flour Crepes, a healthy, low-carb alternative to traditional crepes. Made with nutrient-rich coconut flour, these keto-friendly crepes are versatile, easy to make, and perfect for filling with your favorite sweet or savory ingredients. A delicious way to start your day or satisfy cravings guilt-free!
Beat the egg in a bowl. Then, whisk in the almond milk and vanilla.
Stir in coconut flour until smooth.
Preheat the Pan: Use a non-stick skillet or a crepe pan over medium heat. Lightly grease the surface with butter, oil, or non-stick spray to prevent sticking.
Pour the Batter: Scoop a small amount of batter (about 2-4 tablespoons, depending on pan size) and pour it into the center of the pan.
Spread the Batter: Quickly tilt and rotate the pan in a circular motion to spread the batter into a thin, even layer covering the pan’s surface.
Cook One Side: Allow the crepe to cook for 1-2 minutes or until the edges lift and the surface looks set. The bottom should be golden brown.
Flip the Crepe: Gently loosen the edges with a spatula, then flip the crepe over using the spatula or by hand (if comfortable). Cook the second side for 30 seconds to 1 minute until lightly browned.
Repeat: Transfer the cooked crepe to a plate, and repeat the process with the remaining batter, re-greasing the pan as needed.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Coconut flour in small amounts is keto-friendly. Compared to wheat flour, coconut flour is low in carbs.