Having a week off of grad school, work, and everything else I put on hold for Christmas vacation means more time for breakfast! These crepes were incredible and I cannot wait to make them again! If you are as big of a crepe fan as I am, you know that these basic crepes can be filled with anything your heart desires. I sometimes go online and browse menus to see what creative crepes are out there. Since I wanted something sweet, I went for mixed berries and topped with pecans and a dusting of confectionery sugar.
I’ve had quite the sweet tooth these days *cough* blaming it on the babe *cough* and am trying to control it slightly, but being on vacation makes it ever so difficult as I often give myself a break to indulge a bit.
Yields 5 crepes
1/2 cup water
2 tablespoons coconut flour
1 tablespoon coconut oil (room temperature NOT melted)
1/2 teaspoon vanilla extract
1. Place all ingredients in a blender and blend until smooth.
2. Cook crepes in a thin layer in a non-stick skillet. Flip once when sides begin to lift from pan.
The thinner the crepes, the better! Swirl your skillet around to thin out batter. If your skillet has ANY chance of batter sticking, add a coconut oil to each round of crepes. Don’t over cook them! You want them soft. Depending on your stove top and how hot you keep the temperature at, they should only take 3-4 minutes to cook. These crepes keep well in the refrigerator so make a double batch and enjoy all week!
Fill with your favorites!
*Top with nuts and syrup
*Warm almond butter
*Sauteed veggies and scrambled eggs
2 Comments Add yours
Yum! Always looking for more gluten free breakfast recipes, and you seem to have so many!!!
I’m always trying to be creative and helpful! Thanks for checking in!