Gluten-Free Coconut Crepes

    1 hour 20 minutes

    For foolproof gluten-free and dairy-free crepes, whip up a batter with rice flour and coconut oil and let it chill for an hour before serving up for a delicious brunch!

    2 people made this

    Serves: 6 

    • 1 cup (160g) rice flour
    • 3 large eggs
    • 1/2 cup (125ml) almond milk
    • 1/4 cup (55g) white sugar
    • 1 pinch salt
    • 1 cup (250ml) warm water
    • 3 1/2 tablespoons (50ml) coconut oil, divided

    Preparation:10min  ›  Cook:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour20min 

    1. Whisk rice flour, eggs, almond milk, sugar and salt together in a large bowl until well mixed.
    2. Combine water and 3 tablespoons coconut oil in a separate bowl until well blended. Whisk into the flour mixture. Pour batter through a sieve into a clean bowl; cover with plastic wrap and refrigerate for 1 hour.
    3. Heat remaining coconut oil in a frying pan over medium heat. Ladle a portion of the batter into the pan and spread out. Cook until set, about 30 seconds per side. Repeat with the remaining batter.

    Cook's Note:

    Coconut palm sugar may be used in place of the white sugar.

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