One of my favorite breakfast foods prior to my real food conversion was crepes. I have seen several recipes for them online, but Jill @Real Food Forager looked the best. I used her basic recipe and tweaked it to make it similar to my pre-real food version. I added vanilla and milk to mine. Other than the coconut after taste (which makes it better) they are similar in texture and taste to my original version.
[gmc_recipe 8106]
Ingredients
- 1 tablespoon coconut butter (or manna/cream concentrate)
- 2 tablespoons coconut oil
- 2 eggs
- ½ teaspoon sea salt
- 1 vanilla
- 2 tablespoons coconut flour (add a little at a time, you may not need it all)
- ¼ cup milk (or coconut milk)
Optional
- ½ teaspoon honey (I like mine savory, so I didn’t use it)
Directions
Step 1
Melt (and watch closely) the coconut oil and coconut cream concentrate. Set aside.
Step 2
In a medium bowl beat eggs, then add melted coconut mixture and keep whisking the eggs. Add honey, salt, and vanilla and whisk until blended.
Step 3
Add coconut flour a tablespoon at a time and whisk until incorporated without lumps.
Step 4
Finally, add milk, but watch consistency. It should be slightly thinner than pancake batter, but not runny. You may not use all the milk.
Step 5
I pour my batter into a measuring cup with a pour spout. In a shallow frying pan, melt 1 tablespoon coconut oil (one time only). While holding the pan off the stove drop 1/8-1/4 of a cup into the middle of the pan and make circular motions to cover the bottom of the pan with the batter. Place back on the burner at medium high heat. When the outer edge of the crepe is brown and the middle is bubbly (about 30-45 sec) carefully flip the crepe and lightly cook on the other side. Then remove and set aside. Start the next crepe.
Step 6
Fill crepes with fruit, homemade (raw) whipping cream, Raw-tella (real food version of Nutella), jam, or whatever your heart can imagine
In Jill’s recipe she actually suggested that you can make crackers out of these by dehydrating them in the oven at 170 degrees for a few hours (keep checking so you don’t over cook them). They will make nice grain free crackers for snacking. (In my case, for my pate).
Post Links to: Fat Tuesday, Traditional Tuesdays, Real Food Wednesday, Simple Lives Thursday, Pennywise Platter, Fresh Bites, Friday Food Flicks, Fight Back Friday, Sunday School, Seasonal Celebration,Homestead Barnhop, Real Food 101, Whole Food Wednesday, Gluten Free Meal Plan,
Those look tasty! I LOVE coconut. In fact, we had coconut waffles for breakfast this morning.
Haven’t made crepes in a long time though, I’ll have to try your recipe!
These sound absolutely delicious! I just bought my first bag of Coco flour the other day, have used it once and LOVE it. Thanks for another idea on using this flour!
Love this!! We are currently GAPS at our house and this looks like a great recipe to try!
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!
Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/fat-tuesday-february-28-2012/
Hey Jen,
I forgot to mention that your version looks great!
Thanks Jill! And thanks for the base recipe for these. I never would have never thought that coconut flour would work in crepes. It tastes even better than the grain version!
What is Coconut Cream Concentrate?
Char, Coconut Cream Concentrate is a product that is made of coconut meat, oil, and water all mixed into a paste. We actually have a giveaway for jar from Tropical Traditions right now. Here is the link if you’d like to enter: http://www.realfoodfreaks.com/2012/02/29/giveaway-coconut-cream-concentrate/
Hi Jen, thanks so much for linking up this delicious post on coconut crepes- I just have to try these and not an empty calorie in sight!
I am really looking forward to hosting the Seasonal Celebration Linky Party #7 going live tomorrow and hope you’ll pop over sometime-you’re always welcome!
http://naturalmothersnetwork.com/category/seasonal-celebration-sunday/ Have a great weekend!
Rebecca x
What do you mean by “1 vanilla” in the ingredients list?
Teaspoon
is there something I can sub for the coconut butter? I have coconut oil, coconut cream, coconut milk….
Amanda, you can try a nut butter like peanut butter or almond butter? I have never made it with those, but they are of a similar consistency if you are using fresh raw nutbutters (not the stuff like skippy or jiff)
wonderful thanks! Skippy? Jiff? what are those? jk eeeewww