Coconut Flour Crepes - Gluten Free
The Tropical Coconut Flour Crepes bring a light and exotic twist to your breakfast table. These gluten-free crepes, made from coconut flour and almond milk, offer a delicate texture and subtle sweetness, making them a delightful and nutritious way to start your morning. Perfectly golden and thin, they pair wonderfully with a variety of toppings, from fresh fruits to a drizzle of maple syrup.
Ingrédients
- 1/2 cup coconut flour
- 4 large eggs
- 1 cup almond milk
- 1 tablespoon coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon honey (optional)
Instructions
- In a medium bowl, whisk together the eggs, almond milk, coconut oil, vanilla extract, and honey (if using) until well combined.
- Gradually add the coconut flour and salt, whisking until the batter is smooth and free from lumps.
- Preheat a non-stick skillet over medium heat. Lightly grease with a small amount of additional coconut oil if necessary.
- Pour about 1/4 cup of the batter onto the skillet and quickly tilt the pan in a circular motion to spread the batter thinly and evenly.
- Cook the crepe for about 2 minutes or until the edges begin to lift, then gently flip and cook for another 1-2 minutes on the other side.
- Remove from skillet and repeat with the remaining batter.
- Serve the crepes warm with your favorite fillings such as fresh fruit, nut butter, or a drizzle of maple syrup.
Nutrition (per 100g)
Serving: 100g | Calories: 140kcal | Carbohydrates: 12g | Protéines: 8g | Fat: 8g | Sucre: 3g
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