Coconut Crepes

ingredients

• servings: 6
• 4 eggs, beaten
• 1/4 cup coconut flour
• 1/4 cup coconut milk
• 1 tablespoon honey
• 1/4 teaspoon vanilla extract
• 1 pinch ground nutmeg
• 1 pinch ground cinnamon
• 1 teaspoon olive oil, or as needed

recipe

preparation time: 10 mins cook time: 10 mins ready time: 25 mins


• beat eggs, coconut flour, coconut milk, honey, vanilla extract, nutmeg, and cinnamon together in a bowl until batter is smooth; let stand for 5 to 10 minutes.
• grease a crepe pan with olive oil and place pan over low heat, wiping olive oil from pan with a paper towel. pour about 1/4 cup batter into the pan and immediately tilt pan around until the batter evenly coats the bottom in a thin layer. cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 30 seconds. run a spatula around the edge of the pan to loosen; flip crepe and cook until the other side has turned light brown. repeat with remaining batter.