If you’ve never had crepes, hopefully, I can persuade you to make some today. They are simply the best and not as intimidating as they look! Even if you’re not a huge pancake lover, these are far from your traditional pancakes. Super thin, light, and sweetened just enough to have for breakfast, lunch, or even dinner with any topping of your choice.
As a child, I used to love crepes from my granny. She truly did make the best, most fluffies and the most delicious crepes there were. I can remember me coming to her house and her making a huge stack of pancakes which I would fill with jam and sour cream. OH GOSH! I could eat some of them right now.
However, because I loved crepes so much I wanted to create a healthy but delicious version of her crepes. And so this recipe came up. I mean who wouldn’t like to make a gluten-free, healthy and paleo crepes?
Once your pan is hot and your batter is chilled, make your crepes! Just pour on some batter, swirl it around in your pan to thin it out, and flip it over carefully with a thin spatula when it cooked through. It will only need about 30 seconds on the other side to cook. Repeat with all your batter, and serve!
Use your imagination for the fillings. The options are pretty endless and they can be so amazingly enjoyable 🙂
Gluten-free coconut crepes
These crepes are made with healthy ingredients and are super easy make. The batter is made in the blender in just a few minutes and they are ready in no time.
- 1 egg
- 1 egg white
- 1 tbsp coconut oil
- 100ml almond milk
- 1 tbsp agave syrup or honey
- 1/2 tsp baking powder
- 35g coconut flour (not shredded)
- 10g cocoa powder
- 1/2 tsp vanilla
- 50ml warm milk
In a blender, combine all of the ingredients and blend until completely smooth and combined. Refrigerate for 10-15 minutes to let the flours absorb
Heat a medium non-stick pan over low-medium heat. If your pan isn’t super non-stick, add a little bit of coconut oil
Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly
Cook the crepe for 1-2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side until cooked through, about 15-30 seconds. Repeat the process with the rest of the batter
Heat up your milk in the microwave for 20 seconds. Add in the cocoa powder and the vanilla and mix well. Let the cream cool down for a bit.
Serve crepes hot with extra toppings/fillings.