Simple Coconut Flour Crepes - Bob's Red Mill Blog
Simple Coconut Flour Crepes
Special Diets, Recipes on April 9, 2014 by

Simple Coconut Flour Crepes

We weren't sure what to call these little flatbreads, but finally decided on crepes. They are light, thin, and perfectly flavored to go with sweet or savory toppings. This recipe is lightly adapted from a Grain-Free Tortilla recipe on Against All Grain and we recommend checking out Danielle's beautiful blog for more grain free recipes using coconut flour and other paleo-friendly ingredients. Top these with smoked salmon and cream cheese for a savory crepe or try fresh fruit and a drizzle of honey for something sweet.

These also make a great replacement for traditional wheat or corn-based tortillas. Use them for tacos, enchiladas, or even as a sandwich wrap. There are endless ways to enjoy these and keep your gluten free, low calorie, or low carb diet on track.

After mastering these simple coconut crepes, try more recipes with coconut flour.

Coconut Flour Crepes | Bob's Red Mill

Organic Coconut FlourCoconut Flour Flatbreads/Tortillas/Crepes

Recipe by Sarah House for the Bob's Red Mill Test Kitchen

Prep Time: 15 minutes | 
Cook Time: 10 minutes | Yield: 8 servings

Step 1

In a small bowl, combine non-dairy milk and lemon juice and let sit for about 5 minutes.

Step 2

In a medium bowl, sift together Bob’s Red Mill Coconut Flour, baking soda, and sea salt.

Step 3

Add milk mixture and egg whites to dry ingredients and whisk well. Let sit for 10 minutes to thicken.

Step 4

Preheat an 8-inch skillet or crepe pan over medium-low heat. Spray with pan spray then pour in ¼ cup of batter. Quickly swirl the batter around the hot pan to make a thin layer that covers the entire bottom of the pan. Cook until the center is set, about 1 minute.

Step 5

Loosen the edges with a spatula and gently turn over; let cook an additional 45-60 seconds. Remove to a warm platter to prepare the remaining batter, making sure to spray the pan with pan spray between batches.

Each crepe contains: Calories: 70, Calories from Fat: 15, Total Fat: 1.5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 250 mg, Total Carbohydrate: 5 g, Dietary Fiber: 3 g, Sugars: 1 g, Protein: 9 g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 2%, Iron: 6%*

*Calculated using unsweetened, plain almond milk.

22 Comments

  1. Diana Collibs
    I am sooooo excited right now! I thought I would never be able to enjoy tacos again because I eat gluten and carb free. You have made it possible for me to enjoy some of my favorites again. Thank you!!!! :-D
    Reply
  2. Kate
    Great recipe! I have a lot of coconut flour to move up before a big move so this will help!
    Reply
  3. Trista Costantino
    Is the 16 egg whites correct? That just seems like a lot of egg whites for the small amount of flour.
    Reply
    1. Cassidy Stockton
      Yes, coconut flour requires A LOT of eggs and, because this recipe uses egg whites, it's quite a lot.
      Reply
  4. Sarah
    I want to know if you can substitute the eggs for Bob's Flaxseed in recipes that call for large quantities of eggs because I'm vegan. Bob's flaxseed package says that you can use 1 TBS flax plus 3 Tbs water to equal 1 egg. But how about in recipes that call for many eggs?
    Thanks, Sarah
    Reply
    1. Cassidy Stockton
      We wouldn't recommend using flax in a recipe that calls for this many eggs. I would recommend looking into an egg replacer or using tofu in place of eggs. Coconut flour is really challenging without eggs, but it can be done. I'm not finding any good resources for you right now, but I will keep looking.
      Reply
      1. Cassidy Stockton
        Check out this site: http://powerhungry.com/2013/11/coconut-flour-blondies-vegan-nut-free-grain-free-paleo/
        Reply
  5. Cheryl
    Hi, just finding this now. Can whole eggs be substituted for whites with good results? I have no need to go without yolks, and actually want them in the mix.
    Thanks
    Reply
    1. Cassidy Stockton
      Cheryl,

      Yes, you can use whole eggs, but the crepes will be more dense and yellow. The egg whites are what is important to help these hold together, but if you bear that in mind, it should work alright.
      Reply
  6. Cheryl
    Thanks! Tried it, and it is too eggy tasting with all the yolks. Might try a couple of them for flavor, but use mostly whites next time.
    Reply
    1. Cassidy Stockton
      That's great to know, Cheryl. Thank you so much for letting us know how it went. It will undoubtedly help others!
      Reply
  7. Nydia
    Can I use a "All Whites" substitute? Three tbps equals one lg. egg. If I can use it,
    do I still need the equivalent of 16 egg whites?
    Reply
    1. Cassidy Stockton
      We're not sure if that will work. We haven't used the "all whites" substitute before.
      Reply
  8. shirley
    If you substitute with whole eggs how many would you need ?
    Reply
    1. Cassidy Stockton
      Billy,

      Because this is a recipe from a cookbook and not our recipe, we're not entirely sure. Based on egg white to egg conversions, it looks like you'd need about 7-8 whole eggs.
      Reply
  9. Jill
    Had me up to "16 egg whites" I literally laughed out loud!! Who the heck would actually use 16 egg whites to make 5 crepes.
    Reply
  10. Iska Ocampo
    Do you have a vegan alternative to this/ one that does not use egg?
    Reply
    1. Sarena Shasteen
      No, we haven't worked on a vegan version of this recipe yet.
      Reply
  11. Laura
    I was using gluten free pancake mix, then I tried Kodiak pancake mix I totally loved both of them.
    I bought coconut flour a few weeks ago & today I made the coconut pancakes & I am soooooooooo in love ❤️ with the results
    So now it's move over gluten free and kodiak (sorry kodiak)
    I am super hooked on my new found favorite
    Next I would like to try to make a cake with coconut flour
    Reply
    1. Whitney Barnes
      Hi Laura! Here's one of our favorite Coconut Flour recipes - it uses both Coconut Flour and Almond Flour.

      Bob's Red Mill: Magically Moist Almond Cake
      Reply
  12. Chris Grant
    16 egg whites is a deal-breaker. I'm going to use whole eggs (fewer) and adjust my expectations to be more like French crepes. Or maybe Swedish.
    Reply
  13. Tory
    16 egg whites.......... whatever will I do with all those yolks?!?!?!?
    Guess I'll HAVE to make some creme brulee !!!!!!!!
    Reply

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