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by Regina | Leelalicious 39 Comments
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These Coconut Flour Crepes are gluten-free, low-carb and paleo. Add your favorite savoury or sweet fillings like whipped cream and berries for a wholesome treat!
About These Coconut Flour Crepes
Yes, it is totally possible to make crepes without wheat flour. I use a combination of coconut flour and tapioca starch. As a result,these crepes are gluten-free, low-carb and paleo-friendly!! They make a lovely healthy dessert or even a fabulous breakfast. I love these crepes best paired with fresh berries and some coconut whipped cream. The coconut flour in the crepes lends particularly well to sweet crepe combinations.
Fancy Way of Serving the Crepes
If you are feeling especially fancy, you can also layer the low carb crepes into a delicious crepe cake with whipped cream and strawberry sauce. Imagine that, a fancy-layer cake that is healthy and doesn't need baking. Perfect for hot summer months!
Note: The recipe has been updated in August 2020 to address a few comments about eggy flavor. The eggs have been reduced from 4 t0 2. Water has been replaced with almond/coconut milk and the amount increased. The video still shows the method very well but refers to measurements of the older recipe.
How to Make Coconut Flour Crepes
The gluten-free and low-carb crepe batter for this recipe is super easy to whip up. All you will need is just one bowl and a whisk to start this recipe.
Mixing the Batter
To begin, you start with the wet ingredients. First, crack the four eggs into the bowl before breaking the yolks with the whisk. Then, keep whisking briskly until the egg yolks and egg whites are combined.
To the whisked eggs, add the other wet ingredients, including the unsweetened almond or coconut milk, melted coconut oil, and vanilla extract. You can even replace the vanilla extract with orange or almond extract if you would like a more unique flavour. Then, you can give the mixture another quick whisk to combine. The dairy-free milks are wonderful if you require a dairy-free diet. However, you can feel free to swap the almond milk with another type of dairy-free milk if you like, such as cashew milk or soy milk. I highly recommend keeping in the coconut milk, though, as it adds a lot of flavour to these crepes.
On top of the wet mixture, add the dry ingredients - flour, starch, and salt. Whisk those in vigorously until no more dry lumps of flour remain. Then, let the batter rest for about 10 minutes. It will thicken somewhat as the coconut flour absorbs some of the liquid.
Cooking the Crepes
To cook the crepes, heat a pan over low heat. Then, brush it with just a little oil to prevent sticking. This can be whatever oil you prefer, but a little coconut oil or a more flavourless oil would work the best.
Next, pour 2 tablespoons of batter into the pan and swirl the pan around to create an even, thin crepe layer. Then, cook the crepe for 3-4 minutes, before flipping it and cooking it for another minute or 2. You will know the crepe is ready to flip by when it is bubbling on top and appears golden around the edges. I like to use a large cake palette knife to flip crepes.
These crepes are wonderful with your sweet or savoury fillings of choice. You can also roll them up or fold them into triangles, depending on if you would like the crepes to have a different look.
What is the Best Crepe Pan?
For best results, use a small pan of about 8-inches in diameter. This will allow you to achieve crepes that are easier to flip and a more appropriate size to fill with your favourite fillings.
You want to prevent any sticking when cooking the crepes. For that reason, non-stick skillets work best.
A very well seasoned cast iron pan can work too (as you can see above). Additionally, if you have an electric crepe pan that will of course work for this recipe as well.
How Many Carbs are in Coconut Flour Crepes?
When making 10 crepes from this recipe, each crepe has 1 g net carbs (excluding fillings).
Crepe Filling Ideas:
- fresh berries or other fresh fruit
- whipped cream
- nut butter
- jam
- apple sauce
- spinach and goat cheese
- shredded chicken
- hummus + veggie sticks
- sweetened mascarpone cheese with sliced pears and toasted hazelnuts
- stewed spiced plums and yogurt
- wilted spinach, ham and Swiss cheese
- hazelnut chocolate spread and banana - reminiscent of Thai Roti
- ice cream and berries
Best Reader Reviews:
We have made these twice and have enjoyed them! - Kandess
Great recipe! - Marco
Beautiful crepe recipe. I replaced the coconut oil with melted butter as I found the double coconut too strong.
Great consistency, perfect texture, a real gem…thanks so much! - Lilli
Reader's Crepe Creations
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Coconut Flour Crepes
4.81 from 21 votes
These Coconut Flour Crepes are gluten-free, low-carb and paleo. Add your favorite fillings like whipped cream and berries for a wholesome treat!
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Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine French
Servings 12 -15 crepes
Calories 45 kcal
Ingredients
- 4 eggs
- ½ cup unsweetened coconut or almond milk (or water, but flavor will be more more eggy)
- 1 tablespoon coconut oil melted
- ½ teaspoon vanilla extract
- 4 tablespoons coconut flour (originally only 2 tbsp)
- 1 tablespoon tapioca starch or arrowroot powder, corn starch etc. *
- ⅛ teaspoon salt
Instructions
Break the eggs into a large bowl. Whisk them until they look uniform and combined.
Whisk in the remaining wet ingredients - milk, coconut oil and vanilla extract. Then add coconut flour, tapioca starch and salt.
Whisk everything together vigorously until well mixed and no lumps remain.
Let the batter stand for about 10 minutes. This resting time will allow the coconut flour to absorb more of the liquid (the batter will get thicker).
Heat an 8-inch pan on heat on low. Once heated, brush or wipe with coconut oil.
Pour about ⅛ cup (2 tablespoons) of batter into the pan. Swirl the pan to spread out the batter evenly. Cook for a few minutes lightly browned.
Flip the crepe and cook another minute or two. Repeat with the remaining batter. Re-grease the pan as needed.
Serve crepes with your favourite savoury or sweet fillings, like whipped cream and berries.
Store any leftover crepes in an airtight container to keep them from drying out.
Notes
*for strict keto use almond flour instead of starch. The crepes will be more fragile, so use 1-2 spatulas for flipping.
- Nutrition facts are for 1 crepe (if making 10 from the recipe)
Nutrition
Nutrition Facts
Coconut Flour Crepes
Serving Size
1 crepe
Amount per Serving
Calories
45
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
10
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
55
mg
18
%
Sodium
64
mg
3
%
Potassium
21
mg
1
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
79
IU
2
%
Calcium
21
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Coconut Flour Crepes
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Random Questions
What can I use instead of all-purpose flour for crepes?
For a gluten-free option, substitute all-purpose flour with a blend of coconut flour and tapioca starch. This combination provides a low-carb and paleo-friendly alternative, maintaining the desired texture and flavor for the crepes.
What are the different types of flour for crepes?
Popular alternatives to all-purpose flour include coconut flour, almond flour, and tapioca starch. Each offers unique textures and flavors, allowing for gluten-free, low-carb, or paleo-friendly crepe options, catering to various dietary preferences.
How do you substitute coconut flour for almond flour?
When substituting coconut flour for almond flour, use a smaller quantity of coconut flour, as it absorbs more liquid. Typically, you'll need only about ¼ to ⅓ the amount of coconut flour in comparison to almond flour in recipes.
Can I just replace flour with coconut flour?
While coconut flour can be a suitable substitute for all-purpose flour, it requires adjustments due to its high absorbency. Blend it with tapioca starch and ensure to follow a specific recipe designed for coconut flour to achieve the desired texture and taste in the crepes.
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Reader Interactions
Comments
Zephaniah Larroque
I always love a healthy recipe that's still super good!Reply
Jennifer @ Leelalicious
Thank you so much, Zephaniah! Healthy recipes that are also delicious are the best! 🙂
Reply
Jenn
These are wonderful. They were perfect & I didn’t stray from the recipe aside from mixing in pumpkin spice & using almond flour instead of starch. I made sure to whisk them long enough and then let the batter sit for 10 mins. I did add more coconut oil in the pan for better cooking. Once I got the hang of the flip they didn’t fall apart once. Perfect for crepe rolls! Toddler approved also.Reply
Jennifer @ Leelalicious
Thanks for letting us know how your experience with these went! I'm happy you and your toddler enjoyed them.
Reply
Lisa
Delicious! The batter and finished crepe texture is very much like crepes made with gluten flour. I appreciate the good recipe! I did use regular milk and butter instead of coconut oil and added a teaspoon of sugar for a touch of sweetness. This is a keeper!Reply
Jennifer @ Leelalicious
Thanks so much, Lisa! I am so glad you loved this recipe!
Reply
Leslie
I say a fail for me. They were to thick and fell apart. I had to add water to thin out the batter even to spread out in the pan. Did not taste anything what a crepe would taste like. Will not make theseagain.
Reply
Jennifer @ Leelalicious
I'm sorry these didn't work out for you, Leslie. Thank you for trying out the recipe and leaving a review.
Reply
Gradon
This recipe turned out excellent for me, and was delicious. I’ll use it again.Reply
Jennifer @ Leelalicious
I'm so glad you liked this crepe recipe, Gradon!
Reply
Kirsty
This was a flop for me. The crepes fell apart and were just piles of mush. Can you share a new video or check the recipe? It seems strange to up the coconut flour and decrease the eggs as usually we do the opposite. Is there a typo?
Reply
Regina | Leelalicious
Hi Kristy, I am sorry the new recipe didn't work for you. After your comment (and a few others that it didn't work for) I went back to the drawing board. The modified version was supposed to help with those that found the original too eggy. But it seems like without the eggs they are just too fragile for some. So I went back to using 4 eggs and instead made a few other adjustments to counteract egginess. The flour amount is increased, and I recommend using milk (instead of water from the original). If you ever feel like trying again, I hope the most current version works well for you
Reply
Timi
It is an omlett. Sorry
Reply
Anastasiia
It's delicious! I used almond flour instead of starch, added a little xanthan gum. It turned out perfectly, these are the most delicious keto crepes! Thanks
Reply
Chrissy
The old recipe was actually one of my very favorite recipes on Pinterest. I just jumped to the recipe and didn’t realize it had been changed in August 2020. It a crepe fail for me and I couldn’t understand why they were falling apart when I flipped them. I’ll use the old recipe from the video next time.
Reply
Felipa
The taste of this dish is great. It's delicious and nutritious. This is my favorite food when I was a kid. Your recipe is easy to make and effective. This is my favorite food. Thank you for the helpful article. Hope you will have many more good articles.Reply
Wendy
Hola Regina; IMPOSIBLE SUSCRIBIRME. SNIF, SNIF.
Me ha encantado tu blog y quería suscribirme, pero pone que mi dirección de correo no es válida .Por favor, espero puedas arreglarlo.
Gracias de antemano y cuídate mucho. Besitos desde Guadalajara - España
P. D Pronto haré estos crepes que se ven deliciososReply
Regina | Leelalicious
Ok te voy a agregar.
Reply
BoldBaker
Thank you for the recipe! It was a great starter for my 1st time ever making these. I did have to adjust it a little by adding a tablespoon more flour, as I found the batter too thin for my 8 inch skillet. I also added a teaspoon or 2 of coconut sugar because I like them a little sweeter. After trying 2 different spatulas they were still ripping so I tipped the pan and made them smaller and they were perfect. It was a good experiment because I was teaching my son and his friend and it was good for them to see that in cooking, you have to experiment and not give up because the end result is wonderful food!
Reply
Regina | Leelalicious
What an amazing teaching opportunity! Yes, cooking is all about to your set of circ*mstances (cookware, ingredients, etc.) Love it!
Reply
Lorie
Simply delicious. To answer the comment regarding the flax meal replacer, it didn’t work for me. But Bob Red Mill Egg Replacer did the trick marvellously. I also used the water from a separated can of coconut milk instead of simple water (I love coconut, so much that I ate them with coconut flower syrup). You just have to be mindful that not all coconut flour are created equal in terms of absorption, so I had to add more liquid. It will be my go-to crepe recipe. Thank you!
Reply
Teneal
Could you replace the eggs with something non-egg like chia or flax and still have this recipe work? I’m allergic to eggs 🙁
Reply
Kandess Brownfield
We have made these twice and have enjoyed them!Reply
Regina
Wonderful! Thanks for taking the time to let me know 🙂
Reply
Suzanne
These look AMAZING! We've really missed crepes since going gluten free. Do you find that one type of pan works better than others for cooking them?
Reply
Regina
I made them in a vintage cast iron pan (it's super smooth) but I think a non-stick skillet is always nice for crepes
Reply
IOLANDA
Wonderful recipe! I filled them with jam jam without sugar. Very tasty!
I wonder if tapioca can be replaced with xanhan ...Reply
IOLANDA
*xanthan
Reply
Regina
Hi Iolanda, I am so glad you enjoyed the crepes. Unfortunately, I am not very familiar with xanthan gum so I wouldn't be able to tell if that would be a good substitute.
Reply
IOLANDA
Thank you for replay!I will try and tell you the result. Best regards!
Reply
Diana I
Super yummy! Thanks for the receiptReply
Regina
So glad you enjoyed the crepes Diana
Reply
Zhanna
Can I be honest? These are not crepes. They were so eggy that it literally felt like I was eating a thin, pliable omelette. When you're craving a legit crepe, let's face it, the replacements will never ever compare to the real thing. I think when you decide to eat a healthier way, there will be some things that you'll have to just let go instead looking for "healthier versions".
Reply
Regina
Thanks for your comment. We appreciate your feedbackReply
Nick
You are right. They're just light scrambled eggs.Reply
Lilli
Beautiful crepe recipe. I replaced the coconut oil with melted butter as I found the double coconut too strong.
Great consistency, perfect texture, a real gem...thanks so much!Reply
Regina
Thank you so much for your feedback Lilli. I totally agree that using virgin coconut oil in coconut flour recipes can leave an overwhelming coconut flavor. I love using butter as well and recommend refined (flavorless) coconut oil for those who can't have dairy.
Reply
Ariel
I cannot WAIT to try this. The only problem I'm having is with the tapioca starch. I can't find it anywhere! Is tapioca flour the same? I read that you shouldn't sub arrowroot flour if there's only one other flour in the recipe like you have here. I'm scared to try it in case it doesn't work right and I have no delicious crepes! Recommendations?
Reply
Regina
Hi Ariel, yes tapioca flour is the same thing. I've successfully used arrowroot flour to get a lighter texture in other coconut flour-only recipes. So I think you would be just fine in this one at least 🙂
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