Recipe by kmacphee
"Quick and easy crepe recipe that substitutes flour with coconut flour. Roll fruit into crepe and garnish with a sprinkle of confectioners' sugar. Use syrup if necessary. Enjoy!"
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olive oil, or as needed
The recipe is calibrated well. I made a half batch and got three 1/4 cup measurements of batter. The batter was thin enough to slightly swirl around the pan. It is important to let it sit for those 10 minutes. The taste was ok, if you like coconut flour, you will enjoy the taste of this crepe. They don't roll well and they are a bit tricky to flip. Follow the instructions on flipping, make sure they are completely cooked on one side or you'll get pieces. They also have a texture that is not like a true crepe, it's not chewy but dry. Next time I will add an extra egg or as another reviewer states, start off with a smaller amount of coconut flour and work from there. Another alternative could be an addition of fat to the recipe. I noticed this recipe doesn't call for any fat in the batter, this may be a solution for the next time to add either coconut oil or olive oil directly into the batter. Thank you kmacphee for sharing this recipe.
I needed a crepe recipe with coconut flour...quick! This was just what I needed. In my experience, you need a much smaller amount I coconut flour than regular flour, and my traditional crepe recipe would have had this same amount. They didn't roll well, and needed extra spreading, so next time I am going to try 1 tbsp coconut flour, then move up from there if it seems to need more.
The batter was way too thick to spread around as Crepes. More like pancakes, the flavor was ok but I'm not a fan of the texture.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 65
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