Today we’re gonna go with crepes. Because crepes are up there in the top 5 of most versatile foods; You can turn crepes into an unbearably sweet dessert just as you can make a crepe so decadent it looks like it came out of a back-alley burger joint. It’s THAT versatile.
Because as much as we like fillings, they are meaningless without something to fill. Take the bread out of the equation, and you’re left with just an assortment of ingredients that doesn’t look as tasty. That’s the primary role of this recipe: We’re going to provide you with a solid crepe recipe so that you can then decide what kind of filling you want. From whipped cream and strawberries to liver and onions, you make the rules.
Get your spatulas ready and let’s make some crepes!
- 5 large eggs
- ½ cup coconut flour
- ¼ cup Swerve or other sweetener
- ½ teaspoon baking powder
- A dash of salt
- ¼ cup coconut oil
- ¾ cup coconut milk (oat or cashew milk also work)
- 1 teaspoon vanilla extract
How to make:
- In a bowl, combine all dry ingredients: Coconut flour, sweetener, baking powder and salt.
- In another bowl, combine all wet ingredients: Eggs, oil, and milk.
- Combine the contents of both bowls and whisk vigorously until a smooth batter is formed. Set aside for five to ten minutes.
- Heat a large pan or skillet on medium high. Grease with butter and add batter until it evenly covers all of the surface area.
- Cook for three to four minutes, then flip.
- Cook the other side from one to two minutes.
Repeat those last three steps until you run out of batter and that’s that. Now you have a mountain of crepes waiting to be filled with whatever your heart desires. Personally, we recommend a keto nutella filling for those who, like us, can’t resist the sweeter things in life. Or you can get creative and go for a more protein-dense tuna salad filling. Either way, we’re sure you’ll love these crepes.
If you liked this recipe, check out our keto pancake recipe.