Delicious Coconut Crepes

coconut crepe


  • 2 tbsp organic coconut flour
  • 2 tbsp virgin coconut oil
  • 2 eggs
  • 1 tsp natural coconut sugar
  • 1⁄8 tsp salt
  • 1/3 cup whole milk
  • any desired filling

Coconut provides the perfect accent to this delicious and light old world favourite.


  • Blend together eggs, oil, sugar and salt.
  • Thoroughly mix in coconut flour. Stir in coconut milk.
  • Heat 1 tablespoon of coconut oil in a small skillet.
  • Pour a quarter of the batter into the skillet; immediately rotate skillet until a thin even layer
    of batter covers the bottom of the skillet.
  • Crepe should be about 5 to 6 inches in diameter. Cook until batter is bubbly and cooked
    around the edges. Turn and cook other side.
  • Cover one side of crepes with your choice of chopped fruits, nuts or jelly. Roll up and sprinkle
    with powdered sugar or top with whipped cream.
  • Makes 4 crepes.