A quick and easy recipe for gluten-free, dairy-free coconut crêpes made with coconut flour and coconut milk for World Fair Trade Day and Mother’s Day.
My daughter has wanderlust, much like her mother. Lately we spend our time talking about places we’d like to visit, things we wish to see, foods we want to eat, potential schools and countries where she might study abroad. While we might not be booking tickets, we can escape a bit in our kitchen, stirring up a different country for dinner or breakfast or brunch, exploring their origins.
Today we’re headed to France.
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Sift the coconut flour into a bowl. One at a time, mix in the eggs. Slowly stir in the coconut milk until smooth. Add in the vanilla, cinnamon, and salt. Allow the batter to rest for at least 30 minutes for the coconut flour to absorb the liquid.
Once the batter has rested and you are ready to cook, lightly oil a crepe pan or skillet with coconut oil. Pour 2-3 tablespoons of batter onto the skillet and using a flat offset spatula, spread the batter thin into an 8-inch circle. Cook for 3-4 minutes, until lightly browned on the bottom.
Using the offset spatula, release the crepe, flip, and continue cooking for another 1-2 minutes. Remove from pan and repeat with remaining batter.
Serve crepes warm.
For the chocolate filling, melt 6 ounces dark chocolate with 2 teaspoons coconut oil in a double boiler. Stir until smooth. Spread onto warm crepes.