Sunday, February 7, 2010

Coconut Flour Crepes

Coconut Flour Crepes
( - modified)

Separate 4 eggs. Add the whites to the blender with:
2 whole eggs
1/8 cup water
1/2 T. grapeseed oil
5 drops stevia
pinch sea salt
1 1/2 T. arrowroot powder
1 1/2 T. coconut flour

-Use a small frying pan.
-Preheat your pan over medium heat.
-Grease the pan well between each crepe with small amount coconut oil and grapeseed oil.
-Pour your batter so that there is about an inch remaining between the crepe and the outside of the pan.
-Lift the pan and swirl the batter around, to fill in the extra space slightly.
-Set your timer and let the crepe sit on the first side for about 50 seconds. 
-Flip your crepe (I used a plastic spatula) and wait only a few seconds, then roll it up or fold it.
-Keep the crepes covered (like with an upside down plate) while you're making more, to keep them hot.
-Makes 9-10 crepes

These were a fabulous treat on a Sunday morning.  I was left wishing I would have made double the amount!  Crepes are something I thought I wouldn't get to have again, so I was excited to find a gluten-free, grain-free recipe.  I changed the original recipe to use ingredients I had on hand (grapeseed oil and arrowroot powder).  We had them with pureed raspberry spread and fresh fruit.  Delicious!  :)


  1. Wow! I am going to try making these next weekend! I love your blog:)

  2. Thanks Ali! Hope you like them as much as we did. :)