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Crepes: A good bread substitute

on February 13, 2013

Crepes can be made plain or savory, but either way they are a good substitute for tortillas, or flat bread to use for roll ups, etc. I will give my basic recipe, but you will have to add more liquid if the batter thickens. You want a thin pancake batter consistency, so that you can quickly coat the skillet. You want the skillet at medium high, so that the batter cooks fairly quickly. Unlike wheat based crepes, these are a bit less cooperative and need a spatula for turning to get both sides evenly  cooked. After each crepe, wipe out the pan with a paper towel then re-spray or coat with coconut oil.

Makes about 6 crepes in an 8 inch skillet or crepe pan.

Have ready a plate with either paper towels or wax paper to put between the crepes. Store cooled crepes in a plastic bag or container in the refrigerator.


1 cup coconut milk or water

2 eggs

2 Tbs oil/fat

dash of salt

2 Tbs coconut flour

In the blender or mixing bowl mix the wet ingredients then add the coconut flour and salt. Coconut flour soaks up liquid and if your batter is too thick just add more water.

Savory Crepes: add 1/2 tsp of garlic or onion powder

Spinach Crepes: add 1 cup fresh spinach to the savory crepe batter

Get the pan hot but not smoking, pour in enough to just coat the bottom of the skillet (tilt the skillet to help it get coated evenly), when you can lift up the edge of the crepe without tearing it, then flip over for another minute. Lightly browned with little bubble holes is how they should look. Layer on the plate with paper towels or waxed paper.

Plain crepes are good with berries and whipped cream. Or like a pancake with maple syrup and butter.

I’ve used the spinach crepes with pulled pork & a little homemade barbeque sauce, or sliced meat and cheese and a bit of mayonnaise.


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