Description
Delicate and absolutely irresistible, these coconut oil crepes are always a treat! Made entirely with coconut oil instead of butter or oil
Ingredients
Units
Scale
- 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