Coconut Flour Crepes Recipe (2024)

Make these coconut flour crepes made with flour, eggs, almond milk, and vanilla! This easy recipe is paleo and keto friendly and is perfect for sweet or savory crepes.

Crepes are so delicious and versatile. I love sweet crepes filled with whipped cream and fruit, but savory crepes are delicious too! These keto crepes are similar to thin pancakes and are great for wrapping in toppings. They are made with coconut flour and come together with eggs and almond or coconut milk.

Crepes are best made in a nonstick skillet, but you can make them in a cast iron or stainless steel pan as long as the pans are well seasoned. For the crepe filling, you can go with a traditional sweet filling with cream cheese or whipping cream or savory with eggs, bacon and veggies.

How To Make Coconut Flour Crepes

For this recipe you will need coconut flour, eggs, milk, vanilla and arrowroot powder (optional).

Start by breaking the eggs into a large mixing bowl. Whisk the eggs well and then pour in the milk and vanilla extract. Mix well and set aside.

In a small bowl, mix the coconut flour and arrowroot powder (if using). Slowly pour the dry ingredients into the egg mixture and whisk until the crepe batter is completely mixed and no clumps remain.

Let the batter set for 5 minutes. This allows the coconut flour to absorb the liquid, resulting in a thicker batter.

Heat a pan to low-medium heat. Brush the pan with melted butter or coconut oil.

Then, pour 1/8 cup of the batter into the heated pan. Lift the sides of the pan so the batter spreads over the surface to create a crepe. Cook for 2-3 minutes, or until the crepe is well cooked on the first side. Then, flip the crepe and cook an addition 30 seconds to a minute to finish cooking. Remove the crepe from the pan and continue cooking the batter until it’s all used up.

Lastly, serve the coconut flour crepes with your favorite crepe fillings. Traditional crepes are filled with delicious fillings like sweet cream cheese and fruit, but there are different ways of serving these crepes. Try savory fillings like breakfast meat, eggs, and cheese.

Coconut Flour Crepes Ingredients:

• Coconut Flour: This gluten-free flour is made from defatted coconut meat and is great for grain free baking. Highly recommend buying this coconut flour to use in all your baking. (You could even make your own coconut flour at home.)
• Eggs: Use whole eggs, not egg whites. I didn’t test this recipe with flax eggs, but in my experience flax eggs don’t work well with coconut flour.
• Almond Milk: A light milk that’s very thin but adds great flavor to the crepes.
• Vanilla Extract: Vanilla gives these crepes a sweet flavor. (You can DIY your own vanilla extract, although it DOES take a while)
• Arrowroot Powder: A nutritious food obtained from the fleshy rootstock of a tropical American plant. The addition of arrowroot helps the crepes to be lighter and more fluffy. Omit if you want to make keto or low-carb crepes.
• Coconut Oil: Make sure you either buy great coconut oil or make your own coconut oil at home. If needed, other oils like avocado oil or olive oil can be substituted.
• Favorite Toppings: Whipped heavy cream, coconut whipping cream, fresh berries, chopped fruit, nuts, nut butter, nutella, or powdered sugar.

Coconut Flour Crepes FAQs

Related Recipes:

• Coconut Flour Pancakes
• Coconut Flour Waffles
• 90 Second Keto Bread

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