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- 4 eggs
- 1 tablespoon extra virgin coconut oil melted
- 1/4 cup almond milk or water
- 1/4 cup coconut cream melted
- 1/2 teaspoon vanilla extract - optional for savory filling
- 2 tablespoons coconut flour
- 1 tablespoon almond meal also known as almond flour/ground almond
Instructions
- In a large mixing bowl, add all the ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour and almond meal
- Using a whisk or electric mixer, beat until a smooth batter form with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly.
- Heat a lightly oil mini egg pan over medium/high heat. I used coconut oil that I rub on the pan with a piece of absorbent paper. My pan is a mini non stick egg pan size 4.7 inches (12 cm)
- Pour 1/4 cup of the crepe batter onto the pan, then tip and rotate the pan gently to spread batter as thinly as possible.
- Brown on both sides about 1-2 minutes on each sides and serve hot with your favorite fillings - see recipe note for inspiration.
Recipe Notes
- Crepes size: I made 6 mini crepes of 12 cm (4.7 inches) with this recipe. I used a non stick mini frying pan.
- Storage: you can store your crepes on a plate, covered with plastic wrap, in the fridge up to 2 days. Rewarm in the pan few minutes, add filling and enjoy.
- Low carb filling ideas: nut butter (almond butter, peanut butter, coconut butter), yogurt, cream cheese, raspberries, monk fruit sugar or erythritol, sugar free chocolate chips, sliced almond, seeds or crushed peanuts etc. In the picture I used almond butter, erythritol and fresh raspberries.
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