Coconut Flour Crepes

These coconut flour crepes are so light, thin, and soft, you won’t believe they have no eggs! Made with just 3 ingredients, they are perfect for both sweet or savory fillings! 

Coconut Flour Crepes

When it comes to healthy breakfasts, my favorite recipes to make are cinnamon rolls, breakfast cookies, and these coconut flour crepes. 

Growing up, my mom made an effort to make something different for breakfast on the weekends. She drew inspiration from her previous travels and tried to recreate some of her favorites. We grew up eating homemade Shakshuka, cinnamon rolls, and sometimes she’d make our favorite crepes.

My mom loved to make crepes, as she thought she had nailed the skills required to create perfectly sturdy crepes. Whenever she made them, my sister and I would overeat them, adding sweet toppings to them (like Nutella and bananas) or filling them with cheese and spinach. When I first moved out of home, I begged her for the recipe and to this day, they remain one of my most made recipes of hers. 

I’ve been meaning to share a coconut flour crepe recipe for quite some time. The combination of coconut flour and traditional flour creates the most perfect crepe texture and gives it an extra fiber boost. Crepes have the unfair reputation of being difficult to work with, but I promise you, these are incredibly quick and easy.

No eggs and no dairy are needed, but you’d never tell. The texture is light, thin, soft in the middle and crisp around the edges. They are purposely made to have minimal flavor, so you can load them with your favorite toppings. There is also NO coconut flavor whatsoever! 

I had some friends over for a weekend brunch and made a bunch of these crepes and everyone loved how versatile they were, with both sweet and savory fillings.

How do you make crepes made with coconut flour? 

The Ingredients

• Coconut flour– Sifted well to ensure there are no clumps throughout. 
• All purpose flour– Also known as plain flour. You can use a gluten free all purpose flour blend, provided it has added xanthan gum. 
• Milk of choice– I used unsweetened coconut milk, but almond milk, soy milk, etc. can all be used. 
• Powdered sugar– Optional, but add a little to the batter if you want your crepes to be sweet. 

The Instructions

Start by whisking together the coconut flour and all purpose flour until combined. Next, add your milk and whisk very well, until a smooth batter remains. If using the powdered sugar, add it towards the end. 

Now, coat a large non-stick pan with oil and place it over medium heat. Once hot, place a scant 1/4 cup portion of the crepe batter on it and gently swirl the pan so the batter spreads all over it. Cook for 2-3 minutes until the edges go slightly golden, before flipping and cooking for a further two minutes. Continue cooking the crepes until all the batter has been used up. 

Tips to make the best coconut flour crepes

• 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 to the pan. 
• These crepes are not sweet and rely on the toppings/fillings for sweetness. If you’d like sweet crepes, be sure to add a tablespoon or two of powdered sugar.
• If you want these to be gluten free, be sure the flour blend you use has xanthan gum added to it, or else it will fall apart and be gooey. 

Storing and freezing coconut crepes

• To store: Crepes can be stored in the refrigerator, covered, for up to 1 week.
• To freeze: Place crepes in a ziplock bag or shallow container and store them in the freezer for up to 6 months. Thaw them completely before reheating. 
• Reheating: Either microwave for 30 seconds or reheat in a non-stick pan. 

More coconut flour recipes to try

• Brownies
• Cookies
• Pancakes
• Waffles
• Muffins