We use these little crepes for everything- they’re fantastic on their own with butter, topped with berry syrup for a delicious breakfast, spread with peanutbutter for a traditional lunch, or even filled with taco meat and used as a tortilla. For families that aren’t grain or gluten free, these are still great, because they’re high protein and easy for little mouths to eat.
Coconut Flour Crepes
Grain Free Low-Carb Coconut Flour Crepes
Ingredients
Instructions
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Mix all ingredients well, making sure all clumps of coconut flour are broken up. Allow to sit for a few minutes and then mix again.
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In a skillet over medium-low heat melt 1 teaspoon of coconut oil, tilting pan to coat and allow pan to preheat well to prevent sticking.
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Add about 2 tablespoons of batter and tilt to make a 6-inch circle.
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Cook crepe until bubbles start to form and the middle of the pancake looks slightly cooked. Flip gently with a thin spatula and cook until the other side is golden; about 5 minutes on the first side, 2 on the second.
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Enjoy!
Recipe Notes
Tips: Make sure skillet is pre-heated well. Add fat to prevent sticking between each crepe. Do not use Bob's Red Mill coconut flour- it's not fine enough to bind and the crepes will fall apart.
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I have an egg sensitivity. Is it possible to substitute with something else? I would love to make crepes.
I don’t think so, eggs are the main component of these.
I’m going to try banana instead of egg. It works great in most recipes as a substitute :).
Do you only use the coconut oil to fry them, it’s not in the batter?
Yes, that’s correct.
It says 12 eggs for this recipe- I cannot believe that is true. What ‘s the typo…was it 1 – 2 eggs?
thanks! Gitta
I wouldn’t be surprised at 12 eggs. Any time you use coconut flour you have to use a lot of eggs. 1-2 wouldn’t be enough to go with the amount of flour used. Plus it wouldn’t make 12 crepes.
It’s 12, it uses about 1 egg per crepe. I usually make them a little smaller and get 16 or 18 out of the recipe.
Thanks for this recipe! I’ve been wanting try grain free creeps. Do these taste super eggy or is the flavor masked with toppings? Thank you! :)
They’re pretty eggy, I like them with the toppings but they do taste like egg (I’ve gotten this complaint before- but grain free baking doesn’t taste like wheat baking :) )
I love this recipe!! thanks for sharing, Cara! yes, they maybe a bit eggy but that doesn’t really phase me
if you want a grain free recipe that isn’t very eggy, this brownie recipe is great:
http://facingyourstorm.wordpress.com/2013/07/30/flour-less-dark-chocolate-brownies/
happy eating :)
~rosie
Thanks Cara for your reply! Sorry Im sp late seeing this. I bake pretty much grain free and Im used to the tastes and even manage to find recipes that do not taste super eggy. I just havent experimented with a crepe type of recipe at all. To use up a dozen eggs, I kinda wanna be prepared beforehand as to whether my picky 3 year will like them! lol :)
Oops, Should have typed ” to try grain free crepes”. Thanks auto correct. Haha
Can this be cut in half to make a smaller batch? Can you freeze these crepes? It is only myself and my husband and we can’t eat that many up in a few days. Thanks!
This looks yummy. Thanks for the recipe. What type of pan do you use?
There is a paleo coconut recipe for flour tortillas and it comes out like a crepe but holds together very well. you use 1/4 cup flour 8 egg whites 1/4 tsp baking powder 1/2 cup water, if you need more water you can add to where it will spread around on the skilled like a crepe, I also put a tsp of chia seeds and I put a drop of oil in the batter instead of putting it on the skillet seem to work great can use is as a crepe or tortilla ,
Not sure if this has been addressed, but baking powder is not allowed on the GAPS diet. :)
It is, per the current edition of the book (it wasn’t allowed in the 1st edition) :)
What type of skillet works better for these crepes – stainless or iron? I tossed my “non-stick” skillets a while back for health reasons. I was happy and surprised to find that fried & scrambled eggs don’t stick in the iron skillet – if I use enough coconut oil.
Will this thin crepe batter stick in an iron skillet? In stainless?
I use stainless steel :)
I love the plate in the picture! Where did you purchase it at?
This is a God send! I’ve finally gone whole heatedly primal but struggle with meals at work as I hate carrying boxes of salad all the time, that and leaves get boring no matter what meat goes with it! Banana and cashew nut butter wrap anyone?
Looks great! As it asks for 12 eggs and makes about 12 serves, to make just 4 or so serves, would it just be 4 eggs? If so, how much coconut flour would work for that?
For the person who asked about possibly leaving eggs out all together.. I have used arrowroot powder for grain-free egg-free nut-free brownies and it binds the mix really well. Maybe try a small batch of crepes using coconut flour, salt, coconut oil, arrowroot (about the amount as you use of coconut flour), salt, and see how you go. I might try it and see what happens as my mum is allergic to eggs.
Thanks :) Aimee
Arrowroot is not allowed on the GAPS diet – if you are only following grain free should be fine, but not if you are doing GAPS. Thanks! :)
I know this post is really old, but the ratio seems to be for each egg, to use 1 teaspoon of coconut flour. This was figured out from the following:
For 12 eggs, use 4 Tablespoons of Coconut Flour. It takes 3 Teaspoons to make a Tablespoon. So, to get 4 Tablespoon of coconut flour, you would need 3 Teaspoons x 4 = 12. Which is the same as the number of eggs. So one Teaspoon of Coconut Flour per egg.
I’m so excited to have crepes this morning. These are great! I’m wondering if you’ve tried using a bit of coconut milk to reduce the quantity or eggs at all?
I made a half batch and so far none have made it to the plate…straight to my mouth.
I suppose I should share with the kids.
I also found that the cooking times are way too long though it might be my pan. I have a traditional crepe pan and it’s only taking about 2.5 minutes for the first side and 1 max for the second.
Thanks so much for the recipe!
DELICIOUS!!! I added a little vanilla for breakfast crepes and these would be delicious without the vanilla as a low-carb wrap for lunches. Thank you so much!!!
what stage are these for on GAPS?
After you’ve introduced coconut and egg whites- so full GAPS
Do these store well for a few days?
Yes! :)
I have used this recipe now for years! I like that you use so few ingredients, and it’s simple. My family enjoys them for lunch as a wrap, but I have used it sooo many time in my Tex-Mex dishes as tortillas. I cook the large batch one day, and I use the leftovers for the complicated dishes on another–like enchiladas. They freeze well with parchment paper (or plastic wrap in a pinch) in between.