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 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.
Coconut 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
Thanks, Sarah
Thanks
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.
do I still need the equivalent of 16 egg whites?
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.
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
Bob's Red Mill: Magically Moist Almond Cake
Guess I'll HAVE to make some creme brulee !!!!!!!!