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Healthy Coconut Flour Crepes (Paleo)

Deliciously nutritious and gluten-free crepes made with coconut flour, perfect for breakfast, brunch, or dessert.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 crepes
Course: Breakfast, Brunch, Dessert
Cuisine: Gluten-Free, Paleo
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Crepes
  • 5 large eggs Room temperature makes for better blending
  • 1/3 cup water or almond/coconut milk Coconut milk recommended for richer taste
  • 2 Tbsp avocado oil or melted coconut oil Light flavor; avocado oil is preferred
  • 2 Tbsp maple syrup or honey/agave syrup For sweetness, adjust to taste
  • 1/3 cup coconut flour, sifted Sifting ensures no lumps
  • 2 Tbsp tapioca starch or cornstarch Adds elasticity and keeps the crepes moist

Method
 

Preparation
  1. Preheat a lightly greased frying pan over medium-low heat.
  2. In a mixing bowl, whisk together the eggs, water or almond milk, avocado oil, and maple syrup until fluffy.
  3. Gradually whisk in the sifted coconut flour and tapioca starch until smooth; add more liquid if too thick.
  4. Let the batter rest for about 5 minutes.
Cooking
  1. Pour 1/4 cup of batter onto the preheated pan, tilting to spread evenly.
  2. Cook for about 2-3 minutes or until the edges lift and the surface is mostly dry.
  3. Gently flip the crepe and cook for another minute or until golden-brown.
  4. Slide onto a plate and add toppings, then fold or roll.
  5. Repeat until all batter is used.

Notes

For best results, use fresh ingredients. Crepes can be stored in the fridge for 3 days or frozen for up to a month.