MAKEOVER: Low Carb (Primal or Paleo) Coconut Flour Crepes (by ANGELIA.R)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 125.0
  • Total Fat: 6.6 g
  • Cholesterol: 222.5 mg
  • Sodium: 148.8 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 8.0 g



View the original recipe for Low Carb Coconut Flour Crepes

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

    4 Tablespoons organic coconut flour
    1 cup Almond Milk
    4 large eggs
    coconut oil for cooking

    (or to make just two use 1 tbsp coconut flour, one egg and 1/4 cup milk)

Directions

1. Place all ingredients except coconut oil 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 coconut oil.

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.

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