Perfect French Coconut Flour Crepes (Gluten-Free & Keto-Friendly)

Key Info:

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 crepes

Difficulty: Moderate

Dietary: Gluten-free, Low-carb, Keto-friendly

Can be: Dairy-free, Vegetarian

Equipment Needed:

8-inch non-stick skillet (essential)
Whisk or electric mixer
Measuring cups and spoons
Alternative: Stand mixer if available

Ingredients:

Base Recipe:

3 large eggs (room temperature)
2 tablespoons coconut flour (15g)
1/2 cup almond milk or coconut milk (120ml)
1 tablespoon melted coconut oil (15ml)
1/4 teaspoon salt
Optional: 1/2 teaspoon vanilla extract (for sweet crepes)

Person whisking eggs and coconut milk in a sunlit kitchen with morning light streaming through the window

Method:

Combine eggs, milk, and melted coconut oil in a large bowl. Whisk until completely smooth.
Add coconut flour and salt (plus vanilla if using). Whisk thoroughly until no lumps remain.
Let batter rest for 10 minutes – this is crucial for coconut flour absorption.

Crepe batter resting in a glass bowl on a marble countertop under natural lighting

Heat non-stick pan over medium heat. Add a small amount of coconut oil to coat.
Pour 3 tablespoons of batter into the center of the pan, quickly swirling to spread thinly.

Person pouring thin crepe batter onto a steaming non-stick pan, with the swirling motion captured

Cook until edges start to curl and surface looks set (2-3 minutes).
Carefully flip using a wide spatula. Cook other side for 1 minute.

A professional chef flipping a delicate golden crepe in a warm-toned professional kitchen setup

Stack finished crepes between pieces of parchment paper.

Crucial Tips:

Coconut flour is extremely absorbent – don’t add extra without waiting first.
Batter should be thin enough to coat the pan easily.
Pan must be properly heated before starting.
First crepe is usually a practice run.

Storage & Scaling:

Storage:

Refrigerate up to 3 days
Freeze for up to 1 month (separate with parchment paper)
Reheat in pan or microwave briefly

To Double Recipe:

Double all ingredients exactly
Cooking time remains the same

Common Mistakes to Avoid:

Using cold ingredients (causes lumpy batter)
Skipping the resting period
Making crepes too thick
Using too high heat

Variations:

Sweet:

Add cinnamon and nutmeg
Top with berries and whipped cream
Drizzle with sugar-free syrup

Savory:

Add herbs like thyme or rosemary
Fill with spinach and mushrooms
Top with ham and cheese

Stack of fresh crepes garnished with berries on parchment paper placed on a rustic wooden board

These coconut flour crepes are delicate but delicious. Master the basic technique, and you’ll have a versatile low-carb alternative to traditional crepes that’s perfect for both sweet and savory applications.

Remember: Patience is key with coconut flour crepes. They’re more fragile than traditional crepes, but the health benefits and amazing taste make them worth the extra care.