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Gluten Free Coconut Flour Crepes

Posted At : July 26, 2010 8:31 AM

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 3 minutes

1 cup coconut milk*
1/4 cup milk
3 eggs
1/4 cup coconut flour
2 tablespoons tapioca flour
dash of salt
coconut oil for griddle or pan
Mix all wet ingredients together then add all dry ingredients. Mix until there are no lumps.

Spoon onto greased pan or griddle to about 6" in diameter. Batter is runny, so they will be very thin. Coconut flour always takes a while to cook. Flip when the top appears dry. These are quite fragile, so flip carefully. But, they are well worth the effort.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Sharla, Nampa, ID

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Well, I thought making these was going to be another gluten-free disaster, as I've been trying new recipes lately and striking out. A couple of the crepes completely fell apart. However, I added another egg and watched the heat carefully to make sure it was hot enough and that seemed to help them cook quickly and hold together better. Don't try to turn until the top is very dry looking and the edges are nicely browned.
By themselves I didn't think they tasted that great, mostly because I put a little too much salt in. But I made a nice topping and the end result was really really good.
Here's the topping:
1 package mixed frozen organic berries
1 tbsp tapioca flour
1 dropper full of liquid stevia
1 teaspoon honey (or more to taste)
1/3 cup water
whipped creme

Heat the berries over low heat. Mix tapioca flour and water until dissolved. When berries are thawed add stevia, honey and water mixture. Stir while bringing to a boil, for about one minute, until mix thickens. Turn off heat.
Add a generous spoon full to top of crepe and a dollop of whipped creme.
Delicious!

# Posted By Dakotah | 1/22/11 3:51 PM

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