Sunday Morning Grain-Free Crepes
These kind of happened by accident. I was attempting to make these coconut flour pancakes and though they tasted delicious, they sure weren’t fluffy. So Mike and I both worked in the kitchen this morning, adding and trying and tasting until we found the perfect crepe. And though it’s technically Saturday, I named these Sunday Crepes because it feels like a Sunday due to the holiday, and well, because crepes seem like a Sunday indulgence kind of thing.
They’re light and mild and delicious with fresh fruit or butter and maple syrup or stuff them with cream cheese and fruit for blintzes! And because of the egg content and coconut flour, they are packed with protein, fiber, and healthy fat and SUPER filling. This recipe makes about 8-12 crepes, depending on the size pan you use, but you will be full after only a few I promise.
This recipe calls for arrowroot powder which I found at my local healthfood store. You can also order it here. Arrowroot powder is derived from a plant and works in much the same was as cornstarch, but is not a corn product and is gluten-free and a staple in wheat-free baking. However, it is still a starch and therefore is mostly carbohydrate, so if you’re limiting or counting carbs, you may need to watch your intake. I only use 4 Tbsp in this recipe though which evens out to about 28 g for the whole batch. I’ve posted the nutritional facts at the bottom.
Sunday Morning Grain-Free Crepes
What you need:
- 4 eggs
- 1 tsp baking soda
- 1/2 c. coconut flour, sifted
- 4 tbsp arrowroot powder
- 1 3/4 c. milk (can use coconut/almond milk if dairy free)
- 2 tsp vanilla
- 1 tbsp honey
What you do:
- Put the eggs, honey, vanilla, and milk in a bender.
- Slowly add in the sifted coconut flour, arrowroot, and baking soda.
- Set a nonstick pan on medium (this is important to not burn or undercook) and melt butter or your fat of choice.
- Pour enough batter in to thinly coat the entire bottom of the pan. Swirl the batter around till it’s even.
- Cover with a lid and let cook for 2-4 minutes and then flip for 1 minute to get a quick brown on the other side.
- Serve with fresh fruit, maple syrup, or your choice of topping!
This post was submitted to Real Food Wednesdays.
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Thak you so much. I’ve been looking for a grain free recipe for crepes for a while now. My creativity is not that good with grain free flours. I am looking forward to making this.
I just made coconut pancakes yesterday for the first time. I like the idea of crepes because they’re stuffable. Pretty picture!
when i was little i used to make crepes w/ my friends,so this is huge. thanks <3
We love coconut flour crepes. My daughter takes them for lunch instead of pb&j :)
I’m not waiting for Sunday. I’m whipping up the batter tonight and having it tomorrow morning before work – looks awesome!
Looks good! I’m definitely going to try it :).