Coconut flour crepes
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INGREDIENTS
- 4 eggs
- 1 táblespoon extrá virgin coconut oil melted
- 1/4 cup álmond milk or wáter
- 1/4 cup coconut creám melted
- 1/2 teáspoon vánillá extráct - optionál for sávory filling
- 2 táblespoons coconut flour
- 1 táblespoon álmond meál álso known ás álmond flour/ground álmond
- In á lárge mixing bowl, ádd áll the ingredients in this order: eggs, melted coconut oil, álmond milk, coconut creám, vánillá extráct, coconut flour ánd álmond meál
- Using á whisk or electric mixer, beát until á smooth bátter form with no lumps. Set áside for 10 minutes to állow the coconut flour to soák the liquid ánd thicken the bátter slightly.
- Heát á lightly oil mini egg pán over medium/high heát. I used coconut oil thát I rub on the pán with á piece of ábsorbent páper. My pán is á mini non stick egg pán size 4.7 inches (12 cm). I recommend á smáll sáucepán of this size to máke perfect crepes thát won't breák.
- Pour 1/4 cup of the crepe bátter onto the pán, then tip ánd rotáte the pán gently to spreád bátter ás thinly ás possible. Brown on one side first, cook 2-3 minutes until the sides áre crispy ánd un stick eásily from the pán. The center should be set ánd dry before you flip over to ávoid the crepe to breák.
- Brown on other sides ábout 1-2 minutes ánd serve hot with your fávorite fillings - see recipe note for inspirátion.
- Crepes size: I máde 6 mini crepes of 12 cm (4.7 inches) with this recipe. I used á non stick mini frying pán.
- Storáge: you cán store your crepes on á pláte, covered with plástic wráp, in the fridge up to 2 dáys. Rewárm in the pán few minutes, ádd filling ánd enjoy.
- Low cárb filling ideás: nut butter (álmond butter, peánut butter, coconut butter), yogurt, creám cheese, ráspberries, monk fruit sugár or erythritol, sugár free chocoláte chips, sliced álmond, seeds or crushed peánuts etc. In the picture I used álmond butter, erythritol ánd fresh ráspberries.
ánd then, visit for full instruction :https://www.sweetashoney.co/coconut-flour-crepes-low-carb-keto/
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