Completely sugar-free and low carb, My Keto Crepes are rich and sweet with the added value of healthy fats and the best coconutty aroma!
- 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
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In a large bowl combine the coconut flour, Lakanto sugar substitute, baking powder, and salt.
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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.
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After 10 minutes, heat a medium nonstick skillet over medium heat. I allow my pan to heat up for about 4 minutes.
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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.
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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.
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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.
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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.
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To serve, fold 2-3 crepes into triangles and top with Lakanto Maple Flavored Syrup and fresh berries if desired. Enjoy!
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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.