Coconut Flour Crepes
If you're looking for a tasty and healthy alternative to traditional wheat flour crepes, you might want to try making them with coconut flour instead. You can even whip up a batch ahead of time and store them in the fridge for a quick and easy breakfast during the week.
Give them a try - your taste buds will thank you!
Type
Breakfast
Serving
2
Total Time
25 min
Ingredients:
● 1⅓ cup coconut flour
● 1 teaspoon baking powder
● ¼ teaspoon sea salt
● ¼ cup coconut milk
● 2 large eggs
● 1 tbsp honey, more for serving
● 1 teaspoon vanilla
● Extra-virgin olive oil, for the pan
For the filling;
● Nectarin, sliced
● Green grapes
● Raw walnuts and hazelnuts
● Labneh cheese
Step by step:
1. Whisk together the coconut flour, baking powder, and salt in a medium bowl.
2. Whisk together the coconut milk, eggs, maple syrup, and vanilla in a small bowl.
3. Pour the wet ingredients into the bowl with the dry ingredients and stir. If your
batter is very thick, stir in more almond milk until. If it's too thin, sprinkle more
almond flour.
4. Heat a non-stick skillet over medium-low heat. Brush the pan with a bit of olive oil
and use a 1 cup measuring cup to pour the batter onto the pan. Cook the crepes for 3
minutes per side, turning the heat to low as needed so that the middles cook without
burning the outsides.
5. Fill the crepes inside with labneh cheese, sliced nectarine and raw nuts. Enjoy!
