Easy Coconut Milk Crepes
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! This recipe is gluten-free and dairy-free.
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
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.
Nutrition
Serving: 1crepeCalories: 81kcalCarbohydrates: 5gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 47mgSodium: 21mgPotassium: 65mgFiber: 0.4gSugar: 2gVitamin A: 68IUVitamin C: 0.2mgCalcium: 14mgIron: 1mg
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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