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Hi Bold Bakers!
One of my favorite thing to do is an experiment with new ways of making classic recipes, from the Keto Bread I shared last week to my vegan and sugar free cookie recipe, it’s not so much reinventing the wheel as it is updating it and getting creative with new ingredients and ways of baking.
My Easy Keto Crepes recipe, while inspired by the sweet French breakfast, is completely sugar-free and low carb. Made with coconut milk, coconut oil, and coconut flour, the flavor is rich and sweet with the added value of healthy fats and the best coconutty aroma! Whether you’re trying out a Keto lifestyle or you just want to try a new approach to an iconic breakfast, this recipe is for you!
How do you make coconut flour?
Coconut flour is the trick to keeping these Easy Keto Crepes low in carbs, free of gluten, grain, and nuts. I love coconut flour because it has a nice neutral flavor and holds moisture really well, making anything moist. If you can’t find coconut flour it can easily be made at home by blending unsweetened shredded coconut into a fine powder.
Coconut flour is a staple ingredient in my house as I use it in cakes, cookies, breads and of course my Easy Keto Crepes!
[ Looking to make other Gluten-Free flours? Here’s how! ]
How do I keep my crepes from sticking to the pan?
Classic crepes can be hard to make as they are high in liquid with not much flour, forming a pancake that is thin and easily broken. While these Keto crepes have a tender delicate texture, they are way more “elastic,” if you will, thanks to the coconut oil, egg, coconut flour, and coconut milk. These ingredients bind together really nicely and make the crepes not only easy to flip but way less likely to stick to the pan they are cooked in.
While it’s not necessary, I do like to grease my pan with a bit of butter. This gives the crepes some extra crispness around the edges and adds a nutty brown butter flavor I really like while helping the crepe lift free from the pan.
What to put on crepes
Let’s face it: no crepe is complete without toppings. I encourage you guys to get creative and add whatever you and your family like. From coconut whipped cream and fresh banana, to nut butters and honey, it’s pretty endless. My personal favorite way to eat a crepe is with a drizzle of maple syrup and fresh berries.
I think this sweet and tart combination is the perfect complement to the warm tender crepes. The best part, I keep the whole thing sugar free with my favorite Lakanto Maple-flavored syrup.
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Easy Keto Crepes
Ingredients
- 1/2 cup (2oz/57g) coconut flour
- 1/4 cup (2oz/57g) Lakanto sugar substitute, or Swerve sugar substitute
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 eggs
- 1/4 cup (2floz/57ml) coconut oil, or butter, melted
- 3/4 cup (6floz/170ml) coconut milk, or another non-dairy milk
- 1 teaspoon vanilla extract, optional
Instructions
- In a large bowl combine the coconut flour, Lakanto sugar substitute, baking powder, and salt.
- In a separate bowl combine the eggs, oil, and coconut milk. Then, add the wet ingredients into the dry and whisk until a smooth batter is formed. Allow the batter to rest at room temperature for 10 minutes, this will allow the coconut flour to fully absorb all the liquid.
- After 10 minutes, heat a medium nonstick skillet over medium heat. I allow my pan to heat up for about 4 minutes.
- Once the pan is hot, grease with a little bit of butter or coconut oil, then using a 1/3 cup measure, spoon the batter into the pan, gently swirling the medium in a circular motion until batter is evenly distributed across the pan.
- Allow the crepe to cook for about 3-4 minutes on the first side. When the medium is ready to flip there will be tiny bubbles all over and the edges of the crepe will be golden brown.
- Using a large flat spatula, gently loosen the crepe from the pan then flip over. These crepes are actually more flexible than traditional ingredients so don't worry about them breaking when flipping or folding over.
- Allow the crepe to cook on the second side for about 1-2 minutes. Remove from the pan and place on a large plate. Repeat the process until you've used all the batter.
- To serve, fold 2-3 crepes into triangles and top with Lakanto Maple Flavored Syrup and fresh berries if desired. Enjoy!
- Cover and store the crepes in the fridge for up to 2 days. They re-heat nicely in a pan over low heat or in the microwave.
Delicious! I had a hard time spreading it evenly with my crepe tools, but the end product looked right and it tasted great. I spread a little softened cream cheese and fresh raspberries inside, rolled it up and topped with unsweetened whipped cream and drizzled with Choc Zero vanilla and caramel syrup. Turned out better than the regular ones I make for my family with all the sugar. Thanks for sharing!
How many crepes or servings does this make??
Is this some sort of joke?!
Don’t waste your time ! Coconut flour DOES not hold the crepes or pancakes together! Just thrown everything away ! Thanks for the waste of ingredients and time!
Lumpy batter, flour medium absorbs the liquid so that it is a thick PANCAKE batter that does NOT spread easily for crepe making at all. Super disappointed, used lots of quality organic ingredients for yet another failed GF crepe recipe. They also did not flip well & broke easily. Misleading recipe all around, sorry!
These are pancakes and not crepes.
Doesn’t flip easy, had better, coconut flour doesn’t blend in well
Can I use stevia as a substitute for monk fruit sweetener?
Hi, thank you for sharing your recipe. It is as close to a regular crepe I could find! I love how you recipe is flexible! I did switch out the coconut flour for Almond flour and Lakanto for Swerve sugar. Used butter, regular milk and vanilla. I used my Ninja Blender to mix my ingredients together. The whole family enjoyed it. Thank you again.
I made these for Shavuot and they worked very well. Still a bit grainy, but I blended the flour to help prevent and did let the batter sit a bit. Excellent recipe.
Delicious crepes… recipe is a great find. It’s a keeper and is now in our breakfast rotation.