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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 148.0
  • Total Fat: 7.2 g
  • Cholesterol: 217.4 mg
  • Sodium: 90.6 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 9.8 g

View full nutritional breakdown of Low Carb Coconut Flour Crepes calories by ingredient
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Low Carb Coconut Flour Crepes

Submitted by: GEORGEVW

Introduction

Coconut flour is a great ingredient for low-carb, gluten-free cooking. This crepe recipe is quick to make and delicious. Serve it as dessert, or a brunch side for four, or as a main entree for two. Coconut flour is a great ingredient for low-carb, gluten-free cooking. This crepe recipe is quick to make and delicious. Serve it as dessert, or a brunch side for four, or as a main entree for two.
Number of Servings: 4

Ingredients

    3 large eggs
    3 Tablespoons Splenda (sucralose)
    4 Tablespoons organic coconut flour
    1 cup Milk, 2%
    1 teaspoon vanilla extract

Directions

1. Place all ingredients in blender and process until thoroughly mixed (or use a bowl and stick blender)

2. Place a non-stick skillet over medium high heat and coat with cooking spray (I forgo the aerosol and use a pump up spray can loaded with canola oil. It's cheaper and more environmentally sensitive).

3. When pan is hot, pour in a quarter cup of the batter and swirl to coat the bottom of the pan evenly. Cook until the top is set.

4. Tilt up the pan and using a silicon spatula, loosen the top edge of the crepe and encourage it to roll up towards the bottom of the pan. Either serve it immediately or keep on a platter in a warm oven until you've cooked the whole batch.

5. Serve plain or with your choice of topping. Yogurt, whipped low-fat ricotta cheese, warmed spiced applesauce, warmed sugar-free preserves, or fresh berries all work nicely.

Makes 8 crepes for four servings. Or make it as a main course for breakfast and it serves 2.

Number of Servings: 4

Recipe submitted by SparkPeople user GEORGEVW.






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