Delicate and oh so delicious, these coconut oil crepes are made entirely with coconut oil. Learn how to make these easy crepes in no time.
Today it’s all about those crepes! Because we LOVE, LOVE crepes in this house and the weekend is like one day away! We have crepes every Saturday morning made by wonderful Mr. Spouse. No joke. He started the tradition and it kinda stuck with us. Now our Saturdays are known as “Russian pancake” day as my child likes to call it.
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. Super thin, light, and sweetened just enough to have for breakfast, lunch, or even dinner with any topping of your choice.
Today, I’m sharing 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 these are a little healthier and somewhat guilt-free.
I used my basic crepe recipe as the base and substituted coconut oil for butter and honey for sugar. It was my first time cooking with coconut oil in liquid form and just like with anything new, I made mistakes but learned something along the way.
So, here it goes: it’s important to have all ingredients at room temperature as the coconut oil returns to solid form pretty quickly when combined with cold ingredients. Even after having everything at room temperature, coconut oil can still turn into little solid chunks but that’s okay and don’t make the same mistake I did by dumping your whole batter down the drain, thinking you used spoiled milk. Yikes!
Instead, just give the batter a couple whisks to incorporate the oil or you can simply continue using the batter as is and the coconut chunks will melt in the skillet.
Other than that, this is a no brainer recipe. Really. Simple and tasty but lighter and somewhat guilt-free. Texture and taste of these are heavenly and you can drizzle maple syrup, stuff them with yogurt and berries, or simply eat as is because they’re that good!
If you try Coconut Oil Crepes, don’t forget to leave feedback and a rating.
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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 (I 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)
- 1/3 tsp. vanilla
- coconut oil 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 the coconut oil and vanilla.
- Heat a 10-inch non-stick skillet over medium heat (about 4 1/2-5 on an electric stove). Lightly spray the pan with coconut oil 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 1 minute or until the bottom is lightly brown. Transfer to a plate.
- Repeat with remaining batter, spraying the skillet with coconut oil every other crepe.
- Serve immediately with your favorite toppings.
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. Even at room temperature, you may get little solid chunks of oil around the edges of your bowl and if that happens give it couple whisks to incorporate the chunks.
**I use this exact spatula for my crepe makin’. It’s super flexible and makes flipping a breeze. You can find it on amazon.
Keywords: treat, fancy, healthy
Olga says
such a light and delicious crepe recipe, ive made these several times and double/triple the amount!
★★★★★
Bo Thao says
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!!!
Katya says
So glad you enjoyed them! Thank you. Crepe batter is good in the fridge for 24 hours.
Justine says
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!
★★★★★
Katya says
Oh wow Justine! So happy you guys enjoyed it and I absolutely love the way you served them. Thanks so much for your feedback 🙂
Justine says
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 😉
★★★★★
Amy says
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?
★★★★
Katya says
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!
Amy says
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!
Katya says
Ok great! I’m happy they turned out for you. Thanks for the feedback 🙂 Have a great day!
Claudia D'AMATO says
Can I use coco it flour instead of all purpose flour
Katya says
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.
Christy says
Have you tried making them with almond milk instead of regular milk? If so would the measurements still be the same?
Katya says
Hi Christy: I have not tried it with almond milk so I can’t really comment on how it would affect the crepes. Thanks.
Katya says
Hi! Thank you so much! Not a problem at all. Thanks for sharing!
Your Hubby says
It’s a RUSSIAN PANCAKE day tomorrow… Lukas will be ready to make them again.
Love you
★★★★★
Katya says
Yeay 🙂
Thalia @ butter and brioche says
Very jealous of your crepe tradition! I used to have a similar decadent weekend breakfast tradition.. but rarely make the time (or effort) any more. This is something I need to return too! Thanks for the inspiration
Katya says
Ha ha! Thanks Thalia. I don’t think there would be a tradition if it wasn’t for my hubby. Because I don’t have the patience 🙂
Shinee says
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.
Katya says
Mine too! I don’t think there’s anyone who doesn’t like them and if there is shame on them 🙂
Valya of valyastasteofhome.com says
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.
★★★★★
Katya says
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:)
Rookie With A Cookie says
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!
Katya says
you got it! It adds a little lightness to the crepes 🙂