Coconut Oil Crepes
Delicate and oh so delicious, these coconut oil crepes are made entirely with coconut oil.
If you’ve never had crepes, hopefully, I can persuade you to make some today. They are simply the best and not as intimidating as they look! Even if you’re not a huge pancake lover, these are far from your traditional pancakes.
What are Coconut Oil Crepes?
Coconut oil crepes are a sweet crepe recipe made with coconut oil and no refined sugars. In my opinion, these crepes taste just like any other crepes I’ve had but with just a few minor changes.
I used my blini recipe as the base and substituted coconut oil for butter and honey for sugar.
These coconut crepes are super thin, light, and sweetened just enough to enjoy for breakfast or as a sweet treat with any topping of your choice.
Ingredients
- Eggs
- Milk
- Salt
- Baking soda
- Honey
- All-purpose flour
- Coconut oil
- Vanilla extract
Tips & A Few Notes
Have all ingredients at room temperature as the coconut oil returns to solid form pretty quickly when combined with cold ingredients.
After making the batter, you might notice small speckles of coconut oil. Simply whisk the batter to incorporate the oil. If there is anything remaining it will melt when the batter is cooked.
How to Make Coconut Oil Crepes
In a large bowl, whisk eggs, milk, salt, baking soda, and honey.
Gradually add flour, then coconut oil and vanilla.
Ladle 1/4 cup batter into a center of a 10-inch non-stick pan. Cook for about 1 minute, flip and continue cooking for an additional 30 seconds or until the edges and center are dry.
To Serve
To serve coconut oil crepes, you can drizzle them with maple syrup or homemade jam. They also taste delicious with Greek yogurt and fresh berries.
More Pancake Recipes
- Blueberry Ricotta Pancakes
- Ricotta Hotcakes
- Easy Crepes Recipe
- Lemon Ricotta Pancakes
- Blender Crepes
Coconut Oil Crepes
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4-6 1x
- Category: Breakfast
- Method: Stove top
- Cuisine: American
Description
Delicate and absolutely irresistible, these coconut oil crepes are always a treat! Made entirely with coconut oil instead of butter or oil
Ingredients
- 2 eggs, room temperature
- 2 1/2 cups milk, lukewarm (microwaved on HIGH for 1 minute)
- 1/3 tsp. salt
- 1/2 tsp. baking soda
- 2 Tbsp. honey
- 1 cup all-purpose flour
- 2 Tbsp. coconut oil (in liquid form)
- 1/2 tsp. vanilla extract
- Cooking spray
Instructions
- In a large bowl, whisk the eggs then add lukewarm milk.
- Whisk in the salt, baking soda, and honey.
- Gradually add the flour, whisking until smooth. Lastly, add coconut oil and vanilla.
- Heat a 10-inch non-stick skillet over medium heat. Lightly spray the pan with cooking spray and ladle 1/4 cup batter into the center of the pan, turning and tilting the pan in a circular motion until the bottom is evenly coated with batter.
- Cook for about 1 minute or until the edges are golden and the top is no longer runny but still undercooked. Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. If it doesn’t land quite right, use the bottom flat side of the spatula to unfold and rearrange the crepe. Cook for an additional 30 seconds to 1 minute or until the bottom is lightly brown. Transfer to a plate. Repeat with remaining batter, spraying the skillet with cooking oil as needed.
Notes
- When working with coconut oil in liquid form it’s important to have all ingredients at room temperature as the coconut oil quickly returns to solid form when combined with cold ingredients.
- I use this spatula for flipping crepes. It’s super flexible and makes flipping a breeze.
Nutrition
- Serving Size:
- Calories: 224
- Sugar: 11 g
- Sodium: 302 mg
- Fat: 9.6 g
- Carbohydrates: 26.7 g
- Protein: 7.5 g
- Cholesterol: 72.2 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
such a light and delicious crepe recipe, ive made these several times and double/triple the amount!
Thank you so much for this recipe!!! I was actually looking for a coconut milk crepes recipe and came across yours and decided to try it using coconut milk instead. YUUUUMMMMYYY! Oh my mouth and tummy is in love!!! And now we are craving it DAILY. What to do?
So i need to find out if i can pre-mix recipe just once a week and keep in fridge so that each morning family can just ladle it into frying pan? How many days is each pre-mix batter good for in fridge? I rather not pan fry the crepes and store crepes in fridge to reheat daily as crepes tastes best when pan fried fresh to get that light crisp. Please let me know. Thank you very much!!!
So glad you enjoyed them! Thank you. Crepe batter is good in the fridge for 24 hours.
These were SOO good! My husband said he has “never liked crepes” but he kept coming back for more! I made mine with Lavender Maui Honey and almond extract, then served them with Mad River Farm Lemon Curd and Tutu’s Pantry Coconut Butter on the side, YUMMO! Thank you for sharing!
Oh wow Justine! So happy you guys enjoyed it and I absolutely love the way you served them. Thanks so much for your feedback 🙂
Thank you for allowing the brand names, I wasn’t sure if that was allowed, but in this case the specificity really does make a big difference 😉
Hello Katya, I’m intending on making this with oat flour instead of all-purpose, I wonder how that would affect the texture? Any thoughts?
Hi Amy: unfortunately, without having tried oat flour in this recipe, I cannot answer with certainty how it would affect the texture BUT just with experimenting with whole wheat flour, I do know that the crepes texture and taste does change. So my guess would be that the oat flour would have a similar effect on the crepes. If you do try it, let me know how they turn out!
Tried it this morning, I used 1 cup oat flour (quick oats that I ground up in the blender) and 6 tbsp of all-purpose flour and they came out pretty good. Not quite as crispy as yours looked, but they held up to me filling them with peanut butter and rolling them up. I also swapped milk for almond milk. Very delicious and about half the calories and carbs!
Ok great! I’m happy they turned out for you. Thanks for the feedback 🙂 Have a great day!
Can I use coco it flour instead of all purpose flour
I haven’t tried it with coconut flour so I can’t guarantee the results. But if you do try it, let me know how it turns out for you.
Have you tried making them with almond milk instead of regular milk? If so would the measurements still be the same?
Hi Christy: I have not tried it with almond milk so I can’t really comment on how it would affect the crepes. Thanks.
Crepes are my favorite! I wish we had the same tradition as yours, crepes every Saturday. I try to make them as often as I can.
I love crepes a lot too Katya. I use crepe maker to make mine. It’s so easy. I’ve never made them on the pan.
I’ve never made them with a crepe maker! I’m assuming it’s probably a little easier. Always did the old fashioned way, maybe I need a crepe maker now:)
ooh you add in baking soda to the batter. I have never used that because I would guess it would fluff up the crepes..But this looks way too good, Katya!
you got it! It adds a little lightness to the crepes 🙂