When did you have your first crepes? Actually they remind me of a snack my mum used to make for me as a kid, called “Mee Hoon Kuey” which is just a simple batter made of raising flour, eggs and water. Since we have been flipping 15kg sandbags at F45 the past few weeks, I thought I might try my hand (or wrist power) at flipping some crepes. They are a lot harder to flip than pancakes but they are worth the time and effort. I love how versatile crepes are, and how simply you can change their flavour and filling from sweet to savoury. These protein packed coconut crepes are wonderful for every meal, not just a dessert and not as heavy as waffles or pancakes so pile them up![/vc_column_text]
Bananas and nutella, chia berry jam, melted dark chocolate, greek yogurt, berries, sautéed apples and cinnamon, a drizzle of honey, mango, & peach.
Cream cheese and smoked salmon, rocket leaves and parma ham, sautéed spinach and mushrooms, tomatoes with mozzarella and basil
Think of it as a pizza base, your flavor combinations are endless. Now, let’s talk about the crepes itself. These crepes are made with almond milk, coconut flour, eggs, coconut oil, and some spices. I used to hate coconut flour because the first brand I bought from iHerb was really dry. I decided to give it another go because it has a great nutritional profile and let’s just say it was love at second sight. I cannot remember the brand but I bought it from Mustafa. Coconut flour is naturally gluten-free flour made of ground and dried coconut meat and has a pretty impressive amount of plant protein. What sets coconut flour apart from other flours is the amount of fiber packed in – you’ll reap about 2 grams of fiber from just two tablespoons. This alone makes the crepes more dense and substantial than those made with wheat flour. Try as you may but you cannot eat more than 5 of these because they are so filling! Coconut flour also contains medium-chain-triglyceride fatty acids, (MCT’s) essential fats with noted antiviral and digestive-friendly properties, and metabolism boosting functions.
Coconut Flour Crepes
Makes 5 crepes
1 cup almond milk (or milk of choice)
3 tablespoons coconut flour
2 tablespoons melted coconut oil + more for greasing crepe pan
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
Pinch of sea salt
- In a bowl, add in almond milk, eggs, coconut flour, melted coconut oil, vanilla extract, cinnamon, and salt. (Omit cinnamon and vanilla extract for savory crepes.)
- Whisk until mixture is fully combined and has a thin texture. Put inside the freezer for 15 min (this is crucial if you want to cook crepes and not end up with scrambled eggs. Patience, my friends)
- Heat a nonstick skillet over medium heat. Once pan is hot, pour about ¼ cup of crepe batter into the pan and swirl around. Cook for about 1-2 minutes, or until the edges of the crepes begin to slightly turn up. Gently flip and cook an additional 1-2 minutes, or until golden brown.
- Slide crepe from pan onto a plate and repeat crepe making with the remainder batter.
Fresh berries or bananas
Protein “Nutella”: 1 scoop Venum Chocolate Whey, 1/2 cup water mix to pudding consistency, 1 tablespoon hazelnut butter (or nut butter of choice)