COCONUT CREPES

Coconut Crepes image

Quick and easy crepe recipe that substitutes flour with coconut flour. Roll fruit into crepe and garnish with a sprinkle of confectioners' sugar. Use syrup if necessary. Enjoy!

Provided by kmacphee

Categories 100+ Breakfast and Brunch Recipes Crepes

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

4 eggs, beaten
¼ cup coconut flour
¼ cup coconut milk
1 tablespoon honey
¼ teaspoon vanilla extract
1 pinch ground nutmeg
1 pinch ground cinnamon
1 teaspoon olive oil, or as needed

Steps:

Beat eggs, coconut flour, coconut milk, honey, vanilla extract, nutmeg, and cinnamon together in a bowl until batter is smooth; let stand for 5 to 10 minutes.
Grease a crepe pan with olive oil and place pan over low heat, wiping olive oil from pan with a paper towel. Pour about 1/4 cup batter into the pan and immediately tilt pan around until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 30 seconds. Run a spatula around the edge of the pan to loosen; flip crepe and cook until the other side has turned light brown. Repeat with remaining batter.

Nutrition Facts : Calories 85.7 calories, Carbohydrate 3.6 g, Cholesterol 124 mg, Fat 6.2 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 3 g, Sodium 48.1 mg, Sugar 3.2 g