These keto crepes are made with coconut flour. They are light and tasty, and their flavor is pleasantly neutral, so you can fill them with sweet or savory fillings.
You can even make them ahead of time and refrigerate them, making weekday breakfasts a breeze!
I always loved crepes. I love their light texture and how you can fill them with delicious fillings. When I was a kid, my dad used to make pannenkoeken, which are essentially thick Dutch crepes. I loved those too!
After I transitioned to a low-carb diet, I wanted to find a way to make a version that I could still enjoy. It took a few tries, but I did it! These crepes are delicious, and their texture is nice and light. Their neutral flavor means you can fill them with anything you like.
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Ingredients
You'll only need four simple ingredients to make these crepes. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Eggs: I use large eggs in most of my recipes, this one included.
- Milk: I use whole milk in this recipe. I haven't tested any other type of milk, but nondairy milk alternatives should work. Heavy cream diluted with water is another option.
- Coconut flour: For the best results, try to measure it by weight and not by volume.
- Avocado oil: This neutral-tasting oil is excellent for cooking. You can also use coconut oil or unsalted butter.
Variations
If you know you'll use these crepes with a sweet filling, you can add a teaspoon of vanilla extract to the batter. If you plan on savory only, you can add ½ teaspoon of sea salt. Otherwise, it's best to leave them plain and neutral.
Instructions
Making these keto crepes is easier than you think, although I admit that flipping them is somewhat challenging. The detailed instructions for making them are listed in the recipe card below. Here are the basic steps:
Whisk together the eggs and milk.
Whisk in the coconut flour. Allow the batter to thicken, then whisk again.
For each crepe, pour a scant â…“ cup of the batter into a greased 8-inch nonstick skillet. Swirl to spread.
Cook over medium heat, about 2 minutes on the first side and 1 more minute on the second side.
Keep the cooked crepes on a foil-covered plate while you cook more crepes. Serve immediately.
Expert Tip
I make these crepes with coconut flour. This is an excellent flour substitute, but it's also an extremely absorbent ingredient, hence the large amounts of eggs and milk relative to the flour.
I experimented with different ratios of eggs to milk to coconut flour. This is the optimal ratio. It produces crepes that are thin enough to actually be considered crepes (a few of my trials were thick, like coconut flour pancakes) yet sturdy enough to flip.
Unlike many other coconut flour goodies, these do not taste eggy. They are very similar to traditional crepes, but they are more fragile, more difficult to flip, and tear more easily, so you should be extra careful when flipping them:
Recipe FAQs
You can, as long as you use a low-carb flour substitute. Popular options include almond flour and coconut flour. In this recipe, I opt for coconut flour.
Gluten gives baked goods structure. Without it, baked goods tend to be more fragile. However, if you work carefully, these crepes are sturdy enough that you can flip them without tearing them.
No, unfortunately, you can't. Almond flour and coconut flour behave very differently in baked goods and are not interchangeable.
Serving Suggestions
These keto crepes can be filled with sweet or savory fillings. My favorite way to eat them is simply sprinkled with a granulated sweetener. Here are a few more options:
- Sweet options: Fill them with Greek yogurt and fruit, nut butter, melted chocolate and strawberries, keto whipped cream, or chocolate whipped cream.
- Spread them with this keto chocolate hazelnut spread. It's really good!
- Make savory crepes, fill them with ham and gruyere, and cook them briefly in butter to melt the cheese.
- Another tasty savory option is softened cream cheese and smoked salmon.
- Take a look at these beautiful savory crepes, made by low_carb_loca_ and posted on Instagram. She graciously allowed me to post her beautiful photo here. She says, "Started our busy Father's Day with a special brunch meal of Crepes Benedict: Prosciutto, Fried Egg, Hollandaise, green onion, and a side of bacon of course."
Storing Leftovers
The leftovers keep well in the fridge for 3-4 days. I gently fold them in half and place them in an airtight container, with layers of paper towels between them to absorb extra moisture. You can reheat them in the microwave.
You can also freeze these crepes. Fold them in half and arrange them in a single layer on wax-paper-lined platters, not touching. Place the platters in the freezer. Once the crepes are frozen, you can stack them in freezer bags, separating them with wax paper. Thaw them overnight in the fridge.
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Recipe Card
Keto Crepes
Ingredients
- 3 large eggs
- ½ cup whole milk - plus 2 tablespoons (use diluted heavy cream if strict keto)
- ¼ cup coconut flour - (1 ounce)
- Cooking oil for pan - (I use avocado oil)
Instructions
- Break the eggs into a medium bowl and lightly beat them.
- Add the milk and whisk to incorporate.
- Add the coconut flour and whisk patiently until very smooth. This will take a few minutes.
- Allow the batter to thicken for 1-2 minutes, then whisk again.
- Heat a small, 8-inch nonstick skillet over medium heat. Spray with cooking spray.
- Pour a scant â…“ cup of the batter into the skillet. Swirl to spread. Cook until the top is bubbly and the bottom is set, 2-3 minutes.
- Using a wide spatula or two regular spatulas, carefully flip the crepe. It's not as sturdy as a wheat flour crepe, so please work carefully.
- Cook the second side briefly - it will be done in 30 seconds to 1 minute - and then slide the cooked crepe onto a plate.
- Spray the skillet again and continue cooking crepes until all the batter is gone. Pile the cooked crepes on top of each other on a plate and cover them loosely with foil to keep them warm.
- Fill the crepes with your choice of filling, or simply sprinkle them with sugar or powdered sugar (or a low-carb alternative) and serve.
Video
Notes
- If you know you'll use these crepes with a sweet filling, you can add a teaspoon of vanilla extract to the batter. If you plan on savory only, you can add ½ teaspoon of sea salt. Otherwise, leave them plain and neutral.
- For the best results, measure the coconut flour by weight, not by volume.
- Unlike many other coconut flour goodies, these do not taste eggy. They are very similar to traditional crepes, but they are more fragile, more difficult to flip, and tear more easily, so you should be extra careful when flipping them.
- The leftovers keep well in the fridge for 3-4 days. I gently fold them in half and place them in an airtight container, with layers of paper towels between them to absorb extra moisture. You can reheat them in the microwave.
- You can also freeze these crepes. Fold them in half and arrange them in a single layer on wax-paper-lined platters, not touching. Place the platters in the freezer. Once the crepes are frozen, you can stack them in freezer bags, separating them with wax paper. Thaw them overnight in the fridge.
- The nutrition info provided is for the crepes only.Â
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Dawn
Excellent! Recipe is perfect and tastes wonderful.
Vered DeLeeuw
I'm glad you enjoyed these crepes, Dawn! Thank you for the review.
Val M
Great, Delicious, Thanks!
Vered DeLeeuw
Yay! I'm so glad you liked these crepes, Val! Thank you for the review.