You can even make them ahead of time and refrigerate them, making weekday breakfasts a breeze! I always loved crepes. I love their light texture and how you can fill them with delicious fillings. When I was a kid, my dad used to make pannenkoeken, which are essentially thick Dutch crepes. I loved those too! After I transitioned to a low-carb diet, I wanted to find a way to make a version that I could still enjoy. It took a few tries, but I did it! These crepes are delicious, and their texture is nice and light. Their neutral flavor means you can fill them with anything you like.
Ingredients
Variations
If you know you’ll use these crepes with a sweet filling, you can add a teaspoon of vanilla extract to the batter. If you plan on savory only, you can add ½ teaspoon of sea salt. Otherwise, it’s best to leave them plain and neutral.
Eggs: I use large eggs in most of my recipes, this one included. Milk: I use whole milk in this recipe. I haven’t tested any other type of milk, but nondairy milk alternatives should work. Heavy cream diluted with water is another option. Coconut flour: For the best results, try to measure it by weight and not by volume. Avocado oil: This neutral-tasting oil is excellent for cooking. You can also use coconut oil or unsalted butter.
Instructions
Storing Leftovers
More Keto Breakfast Recipes
Recipe Card
Whisk together the eggs and milk. Whisk in the coconut flour. Allow the batter to thicken, then whisk again. Cook over medium heat, about 2 minutes on the first side and 1 more minute on the second side. Keep the cooked crepes on a foil-covered plate while you cook more crepes. Serve immediately. I experimented with different ratios of eggs to milk to coconut flour. This is the optimal ratio. It produces crepes that are thin enough to actually be considered crepes (a few of my trials were thick, like coconut flour pancakes) yet sturdy enough to flip. Unlike many other coconut flour goodies, these do not taste eggy. They are very similar to traditional crepes, but they are more fragile, more difficult to flip, and tear more easily, so you should be extra careful when flipping them:
Sweet options: Fill them with Greek yogurt and fruit, nut butter, melted chocolate and strawberries, keto whipped cream, or chocolate whipped cream. Spread them with this keto chocolate hazelnut spread. It’s really good! Make savory crepes, fill them with ham and gruyere, and cook them briefly in butter to melt the cheese. Another tasty savory option is softened cream cheese and smoked salmon. Take a look at these beautiful savory crepes, made by low_carb_loca_ and posted on Instagram. She graciously allowed me to post her beautiful photo here. She says, “Started our busy Father’s Day with a special brunch meal of Crepes Benedict: Prosciutto, Fried Egg, Hollandaise, green onion, and a side of bacon of course.”
You can also freeze these crepes. Fold them in half and arrange them in a single layer on wax-paper-lined platters, not touching. Place the platters in the freezer. Once the crepes are frozen, you can stack them in freezer bags, separating them with wax paper. Thaw them overnight in the fridge.
