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My coconut flour crepes are so light yet fluffy and easy to customize. Made with just 3 ingredients, you can enjoy them sweet or savory.
I love surprising my family with crepes on Sunday mornings, and recently, I wondered what would happen if I used coconut flour to make my morning crepes.
Well, I’m pleased to report that not only is it a raving success, but my family prefers these to my traditional crepe recipe! They have the same texture as classic crepes, but without the need for wheat or sugar. Half my family loves them with Nutella and berries, whereas the other half loves them with cream cheese and salmon!
Table of Contents
Why I love this recipe
- Beautiful texture. The coconut flour absorbs the perfect amount of moisture, giving the crepes a subtle cakey bite without making them overly dense.
- 3 key ingredients. All you need is coconut flour, all-purpose flour, and milk.
- Easy to customize. Whether you’re in a sweet or savory mood, the options are endless. I’ll be sure to give you plenty of inspiration later on.
- And easy to make! Crepes are notoriously hard to make, but if you follow my step-by-step instructions, you’ll have no trouble.
★★★★★ REVIEW
“These coconut flour crepes turned out fabulous- I was finding a fun way to use it up that wasn’t pancakes. Thank you for the recipe!” – Ksenia
Key Ingredients
- Coconut flour. Sifted well to ensure there are no clumps.
- All-purpose flour. Also sifted to remove clumps. You can use a gluten-free all-purpose flour blend, provided it has added xanthan gum.
- Milk. I used unsweetened coconut milk, but almond milk or any type of milk can also be used.
- Powdered sugar. Optional, but add a little sugar to the batter if you want your crepes to be sweet.
How to make coconut flour crepes
Step 1- Make the batter. In a large mixing bowl, whisk the ingredients together.
Step 2- Cook. Heat a greased skillet over medium-low heat. Pour in ¼ cup of batter, swirl to coat the bottom. Cook 3–4 minutes until edges are golden, flip, and cook 2 more minutes.
Step 3- Repeat and serve. Repeat the process until all of the batter has been used. Serve warm with your favorite sweet and savory fillings.
Arman’s recipe tips
- Pick the best pan. Whatever sized pan you use will be the diameter of the crepes, so I usually suggest a smaller skillet (around 8 inches) if you’re new to making them. I also recommend using a nonstick skillet so they’re easier to flip.
- Make sure the pan is hot and well-greased. I can not stress this enough: you MUST grease the pan generously, even if it is a non-stick pan. As the crepe batter is very fragile and thin, it can be prone to sticking.
- Make them sweeter. These crepes are not very sweet and rely on the toppings/fillings for extra sweetness. If you prefer your plain crepes to be sweeter, add an extra tablespoon or two of powdered sugar or a teaspoon of vanilla extract.
- Add flavor. Grease the skillet with butter to add a little extra flavor boost.
Coconut flour crepes filling ideas
As much as I enjoy these crepes as is, I love them even more with some sweet and savory fillings. Here are a few of my favorite filling options:
- Maple syrup and melted butter.
- Whipped cream with fresh berries and sliced bananas.
- Blueberries and lemon curd.
- Homemade healthy Nutella or granola butter.
- Nut butter and chocolate chips.
- Honey-roasted peanut butter and strawberry jam.
- Coconut ice cream.
- Spinach, mushrooms, and mozzarella cheese.
- Cream cheese and smoked salmon.
- Diced ham and cheddar cheese.
Frequently asked questions
Crepes can turn out rubbery if there’s too much gluten in the dough, so make sure to only mix the dough until the batter is smooth and no lumps remain.
The crepe batter should be very thin, with a consistency similar to heavy whipping cream.
More recipes using coconut flour
If you tried this Coconut Flour Crepes recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Coconut Flour Crepes
Ingredients
- 3 tablespoon coconut flour
- 1 cup + 3 tablespoons all purpose flour
- 1 1/4 cups milk of choice I used unsweetened coconut milk
- 1-2 tablespoon powdered sugar optional
Instructions
- In a large mixing bowl, combine the coconut flour, all-purpose flour, and milk and mix until combined.
- Place a large and greased non-stick pan over medium heat. Once hot, pour scant 1/4 cup portions of the crepe batter onto it. Gently swirl the batter around the pan until it covers it completely. Cook for 3-4 minutes, or until golden around the edges. Flip the crepes and cook for a further 2 minutes.
- Repeat the process until the batter has been used. Serve immediately with your favorite sweet and savory fillings.
i’m in love with the coco, although have not tried out, will do later
Hey Arman, how can we access a metric measurement version of your recipes? I can never find that option. Thanks
Hi Rim, we use American cups and tablespoons 🙂
You can access a metric converter on google where you can put in the American version of the measurement and it will calculate the metric version of it for you.