Ultra Low-Carb Coconut Flour Crepe

Basic Coconut Flour Crepe

The Crepevine Restaurant
Crepevine – Oakland, Ca

To be honest, crepes were never something I thought much about. That is until I had my first dessert crepe at a restaurant called The Crepevine. I was sold after my first bite and immediately began thinking of different filling options, both savory and sweet. Like most Ultra Low-Carb versions of traditionally carb-laden recipes it took some tampering with. It’s one thing to nail the texture and it’s quite another to nail the taste. So you can imagine how excited I was when this easy Basic Crepe recipe finally worked! Now you and I don’t have to wait until our next Carb Nite to be able to enjoy a sweet or savory crepe! You can find several savory crepe filling recipes in the Transforming Recipes: The Ultra-Low Carb Edition cookbook. And I’m excited to announce that we’ll have several sweet crepe filling recipes coming out soon in an Ultra Low-Carb Dessert book! We love hearing what people think of basic recipes like these, so don’t be shy…let us know what you think!





Basic Coconut Flour Crepe
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Servings

Crepes

Unit

Ultra Low-Carb Coconut Flour Crepe

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Ingredients

Instructions

  1. Heat small skillet over medium heat. Add 1 tablespoon of coconut oil, then melt and swirl it to coat the skillet.
  2. In medium bowl, mix eggs, oil, sweetener, and salt.
  3. Thoroughly mix in coconut flour, removing any lumps.
  4. Add heavy cream and continue to mix well.
  5. Carefully pour a quarter of the batter onto the skillet (which should be about 5-6 inches in diameter).
  6. Cook until batter is bubbly and cooked around edges. Carefully flip crepe and cook other side.
  7. Fill with your favorite fillings, then roll and serve.

Recipe Notes

This recipe was featured on Sonoran Living Live on ABC15 Arizona. Click on the image below to watch the segment.     Alex Navarro on Sonoran Living Live