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.
- Baking soda
- 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 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
- Blini Recipe
- Easy Crepes Recipe
- Lemon Ricotta Pancakes
- Blender Crepes
Delicate and absolutely irresistible, these coconut oil crepes are always a treat! Made entirely with coconut oil instead of butter or oil
- 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
- 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.
- 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.
- 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
Keywords: crepes, coconut oil