COCONUT FLOUR CREPES – GLUTEN FREE + KETO
Coconut flour crepes are easy low carb desserts crepes perfect to satisfy your sweet tooth with no guilt. They are delicious stuffed with yogurt, fruits or nut butter. It is a 100% Dairy free, paleo and gluten free crepe recipe that all the family loves.
INGREDIENTS:
INSTRUCTIONS:
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INGREDIENTS:
- 4 eggs
- 1 tablespoon extra virgin coconut oil melted
- 1/4 cup almond milk or water
- 1/4 cup coconut cream melted
- 1/2 teaspoon vanilla extract - optional for savory filling
- 2 tablespoons coconut flour
- 1 tablespoon almond meal also known as almond flour/ground almond
INSTRUCTIONS:
- In a large mixing bowl, add all the ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour and almond meal
- Using a whisk or electric mixer, beat until a smooth batter form with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly.
- Heat a lightly oil mini egg pan over medium/high heat. I used coconut oil that I rub on the pan with a piece of absorbent paper. My pan is a mini non stick egg pan size 4.7 inches (12 cm). I recommend a small saucepan of this size to make perfect crepes that won't break.
- Pour 1/4 cup of the crepe batter onto the pan, then tip and rotate the pan gently to spread batter as thinly as possible. Brown on one side first, cook 2-3 minutes until the sides are crispy and un stick easily from the pan. The center should be set and dry before you flip over to avoid the crepe to break.
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You can find complete recipes click here!