Coconut Crepes

coconut_crepes

I thought I would take a few minutes and edit pictures/type up recipes. While browsing through the pictures I realized that I have a boatload of recipes to post! I’m so focused on what I’m doing today that last week is merely a hazy memory. Let’s just blame that on lack of sleep and not just me losing my marbles.

I can hear the voices of the primal/paleo community screaming “Sleep is so important!!” but sleep is more elusive than unicorns and leprechauns around here. We can count on at least the baby waking up a few times in the night but our 3 year old makes a routine offender…sometimes screaming “Mommy!!!” for no apparent reason. Once you’re jolted out of sleep, it’s hard to get back into it…if you’re a parent, you know exactly what I’m talking about.

Because of that, my days can feel very long but part of my routine is getting up early enough to make the kids a hot breakfast before school. It can be very time consuming but it’s really rewarding as well. I’ve been sitting on this coconut crepes recipe for a couple of months..waiting for the opportunity to take a picture of them. The 2 other times I made them, there wasn’t any left for me to photograph so I crossed my fingers that the 3rd time would leave me something worthy of a picture…and I lucked out! You can roll them up with anything you would like…berries, nut butter, jam, whipped cream, …my kids are berry addicts so we picked those.

If you haven’t already pre-ordered your copy of Paleo Parents’ new kid’s book, Eat Like a Dinosaur, click here!! Or here! Or even HERE! For only one little click, you could earn my sweet little Anya her very own copy of the book so that I may keep my own copy in the kitchen!

Coconut Crepes

Ingredients

3 eggs

1/2 cup coconut milk

2 tablespoons coconut flour

1 tablespoon vanilla

Directions

In a medium sized bowl, whisk together all of the ingredients.

Heat a 9″ frying pan over medium heat and melt a small amount of coconut oil in the pan. Using 2-3 tablespoons of batter per crepe, swirl the pan until the batter is thin. Cook for 1-2 minutes; until the edges are browned and curling upwards slightly. In a swift motion, scoop the crepe onto a spatula and flip quickly. Cook for 1 minute on the other side.

Roll the crepes with your favourite fillings. If you choose to make these ahead of time, you can freeze them with a couple sheets of parchment paper between each crepe.

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10 Responses to Coconut Crepes

  1. Erin says:

    By coconut milk do you mean the So Delicious drink or canned? I tried this with canned and it was way too thick.

    • Tara says:

      I use canned for this recipe.. it was very thin. That’s so odd! Use So Delicious if it’s thinner than your canned coconut milk.

  2. Jen says:

    These were great! Our family does fine with dairy, we’re mainly focused on cutting the grains. Would I need to change the measurements if I used milk and butter instead of coconut milk/oil?

  3. Pily says:

    Hi, so you use coconut oil and replace the vegetal oil or spam for coconut oil?, cool! can you share the name of the coconut oil you use for cook, is a super idea for me… im trying to eat like a dino LOL… in my city i have a super market selling things from USA maybe i could find.

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  7. Mandy F. says:

    How many crepes did you make with this recipe? I may try this for dinner tomorrow night for Valentine’s day but I want to know how many it makes so I can prepare to double or triple the recipe for my family, if needed. Looks delicious, thanks for sharing!

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