Keto coconut flour crepes are light and tasty. They have a pleasantly neutral flavor, so you can fill them with sweet or savory fillings.
I’m really enjoying these keto coconut flour crepes on weekend mornings.
I used to make wonderful wheat flour crepes. But now that I’ve transitioned to a low carb, mostly grain-free diet, I prefer to avoid making them.
Gluten-free keto crepes made with coconut flour
These keto crepes are made with healthy coconut flour. This is an extremely absorbent ingredient, hence the relatively large amounts of eggs and milk relative to the flour.
I experimented for a long time with different ratios of eggs to milk to coconut flour. This is the optimal ratio. It produces keto crepes that are thin enough to actually be considered crepes (a few of my trials were thick like pancakes), yet sturdy enough for me to flip them.
Unlike many other coconut flour goodies, these keto coconut flour crepes do not taste eggy. They are actually very similar to wheat flour crepes. But they ARE more fragile, more difficult to flip and tear apart more easily.
So if you don’t feel like dealing with making crepes, I suggest you try this easy and tasty recipe for coconut flour pancakes instead.
I use whole milk in these crepes. I haven’t tested any other type of milk, but I imagine that nondairy milk alternatives would work here.
How to fill these keto coconut flour crepes
These crepes can be filled with either sweet or savory fillings. My favorite way to eat them is simply sprinkled with a low-carb sweetener.
You can fill them with Greek yogurt and fruit, with nut butter, with melted chocolate and strawberries, or with keto whipped cream (or chocolate whipped cream). Or try this awesome keto chocolate hazelnut spread – the possibilities are endless!
You can also make savory crepes, fill them with ham and gruyere and fry them briefly in butter, just to melt the cheese.
If you know you’ll use these keto coconut flour 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 1/2 teaspoon of sea salt. Otherwise, leave them plain and neutral.
What about leftovers?
If you’d like to make more crepes, you can certainly double this recipe. Leftovers keep well in the fridge for 2-3 days. I gently fold them in half and place in an airtight container, with layers of paper towels between them to absorb extra moisture.
Coconut Flour Crepes
- 3 large eggs
- 1/2 cup plus 2 tablespoons whole milk
- 1/4 cup coconut flour (28 grams)
- Cooking oil for pan (I use avocado oil)
- 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 1/3 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, as shown in the video, very carefully flip the crepe – it’s not as sturdy as a wheat flour crepe so work carefully.
- Cook the second side briefly – it will be done in 30 seconds to 1 minute, 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.