Gluten-Free Coconut Crepes

The recipe was borrowed from this fantastic website featuring coconut recipes.  Others are able to take gorgeous pictures of their food...I'm still practicing.  My genuine gluten-free crepe is featured in the picture above, but see the original recipe here.

 Coconut Flour Crepes

• 2 eggs
• 2 tablespoons coconut oil, melted (or butter, if needed)
• 1/4 teaspoon vanilla extract 
• 1/8 teaspoon salt
• 2 tablespoons coconut flour, sifted
• small pinch of nutmeg
• pinch of cinnamon
• 1/3 cup whole milk (can substitute regular coconut milk*) 

In a medium bowl, whisk eggs, oil, milk, and vanilla.  In a separate bowl sift coconut flour, spices, and salt.  When combined, blend the dry into the wet ingredients and beat until batter is smooth.

Warm oil in a frying pan, making sure all sides are oiled.  When warm, pour just enough batter to coat the frying pan with batter, but no more.  You want these to be thin.  When the batter begins to bubble and brown on the bottom, quickly flip your crepe; channel a French chef to make it easier.  When the second side is browned, remove from the stove and fill with whatever delicious ingredients you have on hand.  

Suggestions: I had an apple and a few bananas on hand when I made my crepes, so in a separate pan I melted butter and cooked down the apple (in thin slices) and the banana.  I coated the mixture with a dusting of cinnamon and the juice from half a lemon, and then I filled my crepes.  I also whipped some yogurt with honey and lemon juice and used that as my sauce.  It was delicious!

 

Enjoy!