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+ servings

Coconut Flour Crepes With Lemon and Honey



  • ¼ cup coconut flour
  • 6 eggs (large or XL)
  • 2 Tbsp coconut oil, melted, but not hot + more for greasing the pan
  • 1 cup almond milk
  • 2 Tbsp maple syrup
  • ¼ tsp fine-grain sea salt


  • 1 lemon, halved
  • honey, for drizzling
  • powdered sugar, for sprinkling



  • To the bowl of your food processor (or blender), add the flour and eggs. Pulse until combined
  • Add the oil, milk, maple syrup, and salt. Pulse again, until combined
  • Scoop a scant ¼ cup of batter onto the crepe pan (or skillet). Tilt the pan to spread the batter to the edges. (It should be quite thin)
  • Cook until small bubbles have formed on the crepe, then flip and cook the other side. The crepe should be golden brown on both sides. Repeat with the remaining batter, reoliling the pan as you go
  • After each crepe is finished cooking, transfer to a plate and cover with a kitchen towel to keep them warm.
  • To serve, roll up your crepes, garnish with a drizzle of lemon, honey, and a sprinkling of powdered sugar