Coconut Flour Crepes

You can eat these tasty gluten-free crepes made with coconut flour for breakfast or dessert. They are simple to make and can be changed up by adding your favorite toppings.

Ingredients:

• 1/4 cup coconut flour
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 2 tablespoons melted coconut oil
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• Optional toppings: shredded coconut, berries, maple syrup

Instructions:

In a mixing bowl, whisk together the coconut flour, salt, and baking powder

In a separate bowl, beat the eggs, then add almond milk, melted coconut oil, and vanilla extract

Mix well

Gradually add the wet ingredients to the dry ingredients and whisk until a smooth batter forms

Preheat a non-stick skillet over medium heat and lightly grease it with coconut oil or cooking spray

Pour a small amount of the batter about 1/4 cup into the skillet, swirling it to spread evenly and create a thin crepe

Cook for about 2-3 minutes until the edges start to lift and the bottom is golden brown

Carefully flip the crepe and cook the other side for an additional 1-2 minutes

Repeat the process with the remaining batter, adding more coconut oil to the skillet as needed to prevent sticking

Serve your coconut flour crepes warm with your choice of toppings, such as shredded coconut, fresh berries, or a drizzle of maple syrup