Keto Crepes (Coconut Flour Recipe)

Name: Keto Crepes (Coconut Flour Recipe)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 crepes
Ingredients: 3 large eggs; ½ cup whole milk; 1 ounce coconut flour; Cooking oil for pan

User Reviews

5.0

105 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 crepes
Calories
210 kcal
Course
Breakfast
Cuisine
French

Keto Crepes (Coconut Flour Recipe)

Winston Campbell

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These keto crepes are light and tasty. They have a pleasant neutral flavor, so you can fill them with sweet or savory fillings.

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Ingredients

Servings

3 large eggs
½ cup whole milk plus 2 tablespoons
1 ounce coconut flour ¼ cup, but please measure by weight
Cooking oil for pan I use avocado oil

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Instructions

Break the eggs into a medium bowl and lightly beat them.
Add the milk and whisk to incorporate.
Add the coconut flour and whisk patiently until very smooth. This will take a few minutes.
Allow the batter to thicken for 1-2 minutes, then whisk again.
Heat a small, 8-inch nonstick skillet over medium heat. Spray it with cooking spray.
Pour a scant ⅓ cup of the batter into the skillet. Swirl to spread. Cook until the top is bubbly and the bottom is set, 2-3 minutes.
Using a wide spatula or two regular spatulas, carefully flip the crepe. It's not as sturdy as a wheat flour crepe, so please work carefully.
Cook the second side briefly - it will be done in 30 seconds to 1 minute - and then slide the cooked crepe onto a plate.
Spray the skillet again and continue cooking crepes until all the batter is gone. Pile the cooked crepes on a plate and cover them loosely with foil to keep them warm.
Fill the crepes with your choice of filling, or simply sprinkle them with sugar or powdered sugar (or a low-carb alternative) and serve.

Notes

If you object to using whole milk in keto recipes, use heavy cream or canned coconut milk.
If you know you'll use these crepes with a sweet filling, you can add a teaspoon of vanilla extract to the batter. If you plan on savory only, you can add ½ teaspoon of sea salt. Otherwise, leave them plain and neutral.
For the best results, measure the coconut flour by weight, not by volume.
Unlike many other coconut flour goodies, these do not taste eggy. They are very similar to traditional crepes, but they are more fragile, more difficult to flip, and tear more easily, so you should be extra careful when flipping them.
The leftovers keep well in the fridge for 3-4 days. I gently fold them in half and place them in an airtight container, with layers of paper towels between them to absorb extra moisture. You can reheat them in the microwave.
You can also freeze these crepes. Fold them in half and arrange them in a single layer on wax-paper-lined platters, not touching. Place the platters in the freezer. Once the crepes are frozen, you can stack them in freezer bags, separating them with wax paper. Thaw them overnight in the fridge.
The nutrition info provided is for the crepes only.

Nutrition Information

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Serving 2crepes Calories 210kcal (11%) Carbohydrates 10g (3%) Protein 10g (20%) Fat 14g (22%) Saturated Fat 5g (25%) Sodium 127mg (5%) Fiber 3g (12%) Sugar 12g (24%)