I am absolutely in love with these coconut crêpes! They are the perfect Sunday morning brunch or an afternoon treat. My crêpes are a cinch to make and are gluten and dairy free. They are fried in coconut oil, which has an antioxidant effect and contain eggs, which are full of protein. Drizzle with fresh lemon juice for a zesty twist or organic maple syrup if you’ve got a sweet tooth! Ingredients: (makes around 5 large thin crêpes)
- 100g gluten free flour
- 2 eggs
- 300ml coconut drinking milk
- Coconut oil for frying
Method:
Start by mixing the flour, eggs and coconut milk with a whisk in a large mixing bowl to make the batter. Next melt around a tablespoon of coconut oil in a non-stick frying pan and wait for it to just start to sizzle. Now pour in enough batter to thinly cover the base of the frying pan and swirl it around for an even covering. The first crepe might stick to the pan a little so try to get it un-stuck as soon as you can. Subsequent ones will be a bit easier. Fry the crêpe until brown underneath then flip and fry the other side. Serve immediately with a banana or fresh berries.For breakfast, I generally have a protein shake with my crêpes. This will ensure I’m starting the day with plenty of fibre and protein!
Notes:
Be sure to choose an almond milk that is natural and sugar free. I use Eco mil. If you have read my other recipes you’ve probably realized I am pretty obsessed with coconut oil! This is because it not only tastes amazing, but also has an abundance of health benefits. Coconut oil contains ‘good fats’, that can have a positive affect on brain function and cholesterol. It also is safe too cook with as unlike most oils, coconut oil doesn’t go rancid when heated in a frying pan. I use Biona organic raw virgin coconut oil, which I purchased from the Natural Store in Helston. Make sure you purchase real Canadian maple syrup, not an artificial one. The health benefits and taste defiantly outweigh the price difference!
