Coconut Flour Crêpes
Thin, flexible crêpes made from eggs and a little coconut flour. They fold and roll like the French originals, so you can fill them sweet or savory, and a stack keeps for days.
Nutrition per serving
2 crêpes- Net carbs
- 2.1g
- Calories
- 165kcal
- Protein
- 7.5g
- Fat
- 13g
- Total carbs
- 5.1 g
- Fiber
- 2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Strawberries & cream: Each crêpe is folded around vanilla whipped cream and sliced strawberries, café-style.
- Whip the cream with the powdered sweetener to soft peaks. Spread a spoonful down the middle of each crêpe, add a few strawberry slices and fold into quarters or roll up.
Savory spinach & feta: The batter goes without sweetener or vanilla, and the crêpes are rolled around garlicky wilted spinach and salty feta for a light brunch or lunch.
- Make the batter without the sweetener and vanilla.
- Warm the garlic in the olive oil for 30 seconds, add the spinach and toss until just wilted, then press out the liquid. Fill each crêpe with spinach and feta, roll up and warm the filled crêpes in a covered skillet for 2 minutes so the feta softens.
Dairy-free: Coconut oil replaces the butter in the batter and in the pan, so the crêpes are completely dairy-free.
- Have the eggs and almond milk at room temperature so the melted coconut oil doesn't set into flecks when you blend it in.
- Also add
-
1 tsp granulated erythritolleave out -
½ tsp vanilla extractleave out - Also add
Estimated cost $1.98 for 4 servings ($0.50 each) · how we estimate
Instructions
-
Blend the eggs, almond milk, melted butter, coconut flour, sweetener, vanilla and salt for 20–30 seconds, until completely smooth. (Or whisk hard in a bowl until no lumps remain.)
-
Let the batter rest 10 minutes. The coconut flour absorbs liquid and thickens it to about the consistency of heavy cream, which keeps the crêpes from tearing. If it gets thicker than that, whisk in a tablespoon of almond milk.
-
Heat an 8-inch (20 cm) nonstick skillet over medium-low heat and brush it lightly with butter. Stir the batter, pour in about 3 tablespoons and immediately tilt and swirl the pan to coat the bottom in a thin, even layer.
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Cook 1–1½ minutes, until the surface looks matte and set and the edges lift away from the pan and turn lightly golden.
-
Loosen the edge with a thin spatula, flip and cook 20–30 seconds more. Slide onto a plate and repeat, stirring the batter each time and buttering the pan every few crêpes. You should get about 8.
Tips for success
-
The first crêpe is often a tester. Use it to set the heat: if it browns before the top sets, turn the heat down; if it sticks, add a little more butter. - Stir the batter before each crêpe, because the coconut flour settles to the bottom of the bowl.
- Fill them with sweetened whipped cream and berries, spread them with raspberry chia jam, or roll them around ham and cheese for lunch.
Nice to have, not needed
- A low-sided nonstick crêpe pan makes swirling and flipping easy — any 8-inch nonstick skillet works.
- A thin offset spatula slips under the delicate edges — a regular thin spatula works with a little care.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Freezes up to 2 months
Reheat: Warm in a dry skillet 20–30 seconds per side, or microwave a covered stack for 15–20 seconds.
Prep tip: Freeze the crêpes flat in a zip-top bag with parchment between them; they thaw at room temperature in about 15 minutes.
Stack with parchment between them and refrigerate up to 3 days, or freeze up to 2 months.
Variations
3 variations, each with its own ingredients and macrosStrawberries & cream
FlavorEach crêpe is folded around vanilla whipped cream and sliced strawberries, café-style.
- + ½ cup heavy cream
- + 1 tbsp powdered erythritol
- + 1 cup strawberries
5.1 g net · 279 kcal · 8.6 g protein · 24 g fat · ≈$1.11 per serving (+3 g net carbs vs the original)
Savory spinach & feta
FlavorThe batter goes without sweetener or vanilla, and the crêpes are rolled around garlicky wilted spinach and salty feta for a light brunch or lunch.
- + ½ tbsp olive oil
- + 1 clove garlic
- + 5 oz baby spinach
- + 3 oz feta
- no granulated erythritol
- no vanilla extract
3.6 g net · 244 kcal · 12 g protein · 20 g fat · ≈$1.31 per serving (+1.5 g net carbs vs the original)
Dairy-free
DietCoconut oil replaces the butter in the batter and in the pan, so the crêpes are completely dairy-free.
- butter → coconut oil
- butter → coconut oil
2.1 g net · 178 kcal · 7.5 g protein · 14 g fat · ≈$0.56 per serving (same net carbs as the original)
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