Coconut Flour Crepes

Coconut Flour Crepes

1/4 cup coconut flour

4 eggs

1/4 tsp vanilla flavoring

1 pinch nutmeg

1 T. honey

1/4 cup coconut milk

Mix ingredients and let sit for 5 minutes. In an oiled crepe pan, put 1/4 cup of batter in the middle, and let trickle around the pan until covering the bottom --after one side is browned, flip crepe over, and repeat. (Best to do this on medium heat) Fill with fruit, drizzle with honey, and enjoy. As you can see, we had ours with whipped cream, which is not Paleo. Coconut flour is a bit different to work with since it absorbs liquid very easily, and the batter may become crumbly and dry. I found it was perfect for crepes though.

This recipe makes 6 crepes.

Nutritional information per crepe:

Oxalate content: 0.8mg

Calories: 90

Protein: 5g

Fat: 5.8g

Carbohydrates: 7g

Fiber: 3g

With one cup whipped creme sweetened with 1 T honey and 1 cup raspberries divided among the 6 crepes:

Oxalate content: 4.6mg

Calories: 179

Protein: 5.6g

Fat: 13g

Carbohydrates: 12.8

Fiber: 4.5g