Coconut Flour Crepes

These Coconut Flour Crepes are surprisingly delicious for breakfast or brunch, and the beginning of a lovely dessert in the original recipe or as chocolate version. For dessert, I suggest rolling fresh, local blueberries, raspberries, or strawberries into the crepes then top them with a dollop of organic, stevia sweetened, cinnamon whipped cream. For breakfast, top them with the Strawberry Sauce recipe which you can find in GOOD FOOD.

I tested the crepes in two types of pan. I used an old, very well seasoned cast-iron pan, and a new Earth Chef pan that I recommended in GOOD FOOD. Both worked beautifully.

These should be kept in the refrigerator if you want to use them for a dessert later in the day. I recommend separating them with layers of parchment paper, and removing them from the fridge about an hour before dinner.

Coconut Flour Crepes Recipe

Serves 1-2

Ingredients

• 2 organic eggs
• 2 tablespoons coconut oil, melted
• stevia liquid drops, to taste (about 10 drops)
• 1/4 teaspoon pure vanilla extract – NO sugar, check the label (can substitute almond extract)
• 1/8 teaspoon salt
• 2 tablespoons organic coconut flour, sifted
• small pinch of nutmeg
• pinch of cinnamon
• 1/3 cup organic whole milk or unsweetened vanilla almond milk

To make a chocolate version:

Add 2 tablespoons of organic unsweetened cocoa powder, substitute the milk in the original recipe with unsweetened chocolate almond milk, and increase the amount of stevia to counter the bitterness of the cocoa powder.

Directions

1. In a medium bowl with a wire whisk, beat together the eggs, oil, stevia, vanilla, and salt. Mix in sifted coconut flour, nutmeg and cinnamon; stir in milk.
2. Heat an 8-inch skillet over medium heat. When hot, melt a tiny bit of coconut oil in the pan.
3. Pour 1/8 cup (two tablespoons-full) of batter in the skillet and swirl around in pan until a thin layer of batter covers the bottom. The crepe should be about 6-inches in diameter. (If you don’t want them paper thin, govern your swirling accordingly.)
4. Cook 1-2 minutes, or until batter is bubbly and cooked around the edges.
5. Flip the crepe and cook the other side for 1-2 minutes more, or until done.

Original recipe available on GoodFood.