These coconut milk crepes are tender, delicate, and so delicious with a hint of coconut flavor. They work perfect as a breakfast, dessert, or snack. Fancy them up with your favorite toppings and dig in!
Coconut milk crepes are such a great option when you need a switch from your usual pancake breakfast. They are thinner, quicker to cook, and have infinite ways to customize with sweet or savory toppings.
All it takes is mixing the ingredients in one bowl, spread thin on a pan and cook on both sides. You will not need a special French crepe pan, and flipping is a breeze with this recipe.
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Ingredients for this recipe
- Eggs
- Full fat coconut milk - Lite type works as well. This is not the coconut milk beverage found in the refrigerated section.
- Gluten-free all purpose flour - I use Bob’s Red Mill 1 to 1 gluten free flour.
- Sugar of your choice
- Vanilla extract
- Water
- Coconut oil - For greasing the pan.
Toppings:
- Berries of your choice
- Coconut flakes
- Maple syrup or honey
How to make coconut milk crepes
1. In a large bowl, whisk the eggs.
2. Add in the coconut milk, flour, sugar, vanilla extract and water. Mix well until smooth. Texture will be thin and pourable.
3. Heat up a small pan and grease lightly. Wipe off excess oil with a paper towel if necessary.
4. Pour the batter into the pan, using about 3 tablespoons for each crepe. Tilt the pan in a circular motion to spread the batter, or use the back of a ladle to help spread. Cook over medium low heat for about 1 minute.
5. Once the edge starts to brown slightly, flip the crepe and cook the other side for another minute.
Optional: Top with berries, coconut flakes, and drizzle with maple syrup.
*See the recipe card below for detailed instructions.
Tips for making coconut milk crepes
- If you are having a trouble spreading the batter, it might be a little too thick. Try adding more water 1 tablespoon at a time.
- The pan should not be too hot, or too cold. If it is too hot, the batter sticks to the pan and starts cooking before spreading all the way. If it is too cold, it’ll take too long to cook, resulting a drier texture.
- Pour the batter into the pan in one go so it spreads evenly.
- If you fail to spread the batter perfectly and see a hole in the middle of the crepe, simply fill the spot with a teaspoonful of batter. It will cover up!
- If your coconut milk is solidified, warm up the can in a bowl of hot water to melt the lumps. You can also transfer the coconut milk to a microwave safe bowl and microwave for 10-20 seconds.
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Recipe
Easy Coconut Milk Crepes
Ingredients
- 2 large eggs
- ¾ cup full fat coconut milk lite works as well
- ¼ cup gluten-free all purpose flour I use Bob's Red Mill 1 to 1 GF baking flour
- 1 tablespoon sugar any type works
- 1 teaspoon vanilla extract
- 3 tablespoon water or more if needed
- ½ teaspoon Coconut oil for greasing the pan
Toppings (optional)
- Berries of your choice
- Coconut flakes
- Maple syrup or honey
Instructions
- In a large bowl, whisk the eggs.
- Add in the coconut milk, flour, sugar, vanilla extract and water. Mix well until smooth. The texture will be thin and pourable.
- Heat up a small pan (I use a 6 inch pan) and grease lightly. Wipe off excess oil with a paper towel if necessary.
- Pour the batter into the pan, using about 3 tablespoon for each crepe. Tilt the pan in a circular motion to spread the batter, or use the back of a ladle to help spread. Cook over medium low heat for about 1 minute.
- Once the edge starts to brown slightly, flip the crepe and cook the other side for another minute.
- Optional: Top with berries, coconut flakes, and drizzle with maple syrup.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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