Crepes
Updated Feb 15, 2021, Published Jan 01, 2016
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These crepes can also be made savory by removing the vanilla and honey and adding spices and herbs.
Crepes
Ingredients
- 4 large eggs, beaten
- 1¾ cups milk of choice, use coconut or almond for dairy-free
- 2 teaspoons vanilla extract
- 1 tablespoon honey
- ½ cup coconut flour, sifted
- 4 tablespoons arrowroot starch
- 1 teaspoon baking soda
- Butter or fat of choice, for cooking
Instructions
- Put the eggs, milk, vanilla, and honey in a blender and blend until smooth. Add the sifted coconut flour, arrowroot starch, and baking soda. Blend until smooth.
- Set a medium (6- to 8-inch) nonstick pan over medium heat and add a pat of butter or your fat of choice. When the fat is melted, pour enough batter into the pan to thinly coat the entire bottom of the pan. Swirl the batter around until it’s even. Cover with a lid and let cook for 2-3 minutes. Flip and cook for 1 minute to get a quick brown on the other side. Remove from the pan. Continue cooking crepes until all the batter has been used, adding more fat to the pan as needed. Serve as desired.
Nutrition
Calories: 120kcalCarbohydrates: 12gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 87mgSodium: 207mgPotassium: 100mgFiber: 2gSugar: 5gVitamin A: 205IUCalcium: 74mgIron: 0.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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