Saturday, May 15, 2010

Coconut Flour Crepes

These crepes are surprisingly delicious. They can be used for breakfast or brunch, and would be the beginning of a lovely dessert. To that end, I would suggest rolling fresh, local, blueberries, raspberries, or strawberries into the crepes, and topping them with a dollop of organic, stevia sweetened, cinnamon whipped cream. If you are using them for breakfast, I would top them with the Strawberry Sauce recipe which you can find in GOOD FOOD.

I also did a chocolate version of this recipe. I simply added 2 tablespoons of organic unsweetened cocoa powder, and substituted unsweetened chocolate almond milk for the milk in the original recipe. I also had to bump up the stevia to counter the bitterness of the cocoa powder. (Frankly, I preferred the original recipe, but I know there are lots of chocolate lovers out there.)

I tested the crepes in two types of pan. I used an old, very well seasoned, cast-iron pan, and I used a new Earth Chef pan that I recommended in GOOD FOOD. Both worked beautifully.


2 eggs
2 tablespoons coconut oil, melted
Stevia liquid drops, to taste (I use about 10 drops)
1/4 teaspoon pure vanilla extract - NO sugar, check the label (can substitute almond extract)
1/8 teaspoon salt
2 tablespoons organic coconut flour, sifted
small pinch of nutmeg
pinch of cinnamon
1/3 cup organic whole milk or unsweetened vanilla almond milk

In a medium bowl with a wire whisk, beat together the eggs, oil, stevia, vanilla, and salt. Mix in sifted coconut flour, nutmeg and cinnamon; stir in milk.
Heat an 8-inch skillet over medium heat. When hot, melt a tiny bit of coconut oil in the pan.

Pour 1/8 cup (two tablespoons-full) of batter in the skillet and swirl around in pan until a thin layer of batter covers the bottom. The crepe should be about 6-inches in diameter. (If you don't want them paper thin, govern your swirling accordingly.)

Cook 1-2 minutes, or until batter is bubbly and cooked around the edges. Flip the crepe and cook the other side for 1-2 minutes more, or until done.

These should be kept in the refrigerator if you want to use them for a dessert later in the day, but I would separate them with layers of parchment paper, and remove them from the fridge about an hour before dinner.


  1. YUM! Definitely trying your recipe! There is a crepe recipe in Cooking With Coconut Flour by Bruce Fife, but it didn't turn out so well. I will try this one on a Sunday after church! :) they look great!

  2. Mmmmm, I've never made crepes before so I'm nervous, but my family loves your Blueberry Pancake recipe with the coconut flour....just wondering if you have thought about making pumpkin pancakes with either almond or coconut flour? I have a craving lately....

  3. No, I have not tried that. I did find a recipe for you at:

    Omite the chocolate chips, and always substitute stevia equivalent for any sugar.

    Let me know how they turn out!

  4. The recipe for coconut flour pumpkin pancakes uses agave nectar or honey for sugar.
    DO NOT BE MISLED! These are still sugar!
    Substitute stevia or xylitol equivalent!

  5. Thanks so much, Lin! I'm glad there is a recipe you approve of, since I was not daring enough to try to convert my regular floured one into coconut flour, or even just alter your blueberry recipe to make it pumpkin...LOL! Chemistry was never a stong subject for me! I will give it a go...I already use xylitol(since trying a lot of your other recipes when I didn't like the taste of stevia at all)Once again, thanks a bunch for the quick response and I will keep you posted....

  6. Believe me, chemistry was never my strong suit either!
    Just so you know for future, it is almost impossible to convert recipes from regular flour to coconut flour, since, as you will have noticed, you use so much less coconut flour.
    Let me know how the pumpkin pancakes turn out.

  7. I can only tell you that the crepe recipe gave me NO trouble, and I gobbled up the entire test batch.

  8. My son loved the pumpkin ones altered from your original pancake recipe....and since he is picky, that's saying a lot! They were still very moist in the middle and I was wondering if you had any suggestions to remedy that? I can't remember if I've asked you already about this, sorry if I have....
    Is your cookbook available at Chapters? We don't like online purchases and such....but I really would like to check it out...I was hoping that our chiropractors would start selling it in their office to make it easy...

  9. The only suggestion I have for the moistness in the middle would be to add a TOUCH more coconut flour, but truly, just a touch.
    The GOOD FOOD book is available in download format on and this is entirely secure. My recommendation would be to purchase the download and keep it on your computer. The book is not available at Chapters, however, many of the recipes in GOOD FOOD are here on the blog.
    Thanks for your interest and your comments.

  10. Your pancakes look so delectable & tasty!

    Yummmmmmmm,..lovely food!