Ingredients
- 2 tablespoons water
- 2 teaspoons ghee (clarified butter), melted
- 4 eggs
- ½ cup tapioca flour
- 2 teaspoons coconut flour
- 1 pinch sea salt
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Why You'll Want This Again
These crepes are light and versatile, perfect for those avoiding traditional flour. They come together quickly with simple ingredients and offer a delicate texture that pairs well with both sweet and savory fillings. Plus, they are a great alternative for gluten-free diets.
Cooking Tips You Should Know
- Use a non-stick pan to prevent sticking and achieve an even cook.
- Pour the batter slowly and tilt the pan to spread it thinly for perfect crepes.
- Cook on medium heat to avoid burning while ensuring the crepes cook through.
- Pour the batter slowly and tilt the pan to spread it thinly for perfect crepes.
- Cook on medium heat to avoid burning while ensuring the crepes cook through.
Step 1
Whisk together the water and ghee in a bowl. Crack in the eggs and beat everything until the mixture gets nice and frothy. Next, add the tapioca flour, coconut flour, and a pinch of sea salt, then whisk until you have a smooth batter.
Step 2
Heat up an 8-inch nonstick skillet over medium-low heat. Once it’s warm, pour in about 2 tablespoons of batter and gently swirl the pan so the batter spreads out evenly. Let it cook for around 30 seconds, then carefully flip it over and cook the other side for another 30 seconds.
Step 3
Transfer the crepe to a plate and keep going with the rest of the batter until it’s all used up. Enjoy!
Serving Ideas To Try
Enjoy these crepes filled with fresh fruit and a drizzle of honey for a sweet treat. For a savory option, try stuffing them with sautéed vegetables and cheese. They also work well as wraps for grilled meats or beans.
How To Refrigerate This Dish
Store leftover crepes in an airtight container in the refrigerator for up to two days. To keep them soft, place a damp paper towel between layers. Reheat gently in a pan or microwave before serving.
Frequently Asked Questions
Can I use regular flour instead of tapioca or coconut flour?
This recipe is designed for gluten-free flours, so regular flour will change the texture and may not work as well.
How do I prevent the crepes from sticking to the pan?
Use a good quality nonstick skillet and make sure it’s properly heated before pouring the batter.
Can I make the batter ahead of time?
Yes, you can prepare the batter and store it in the fridge for up to 24 hours. Stir well before cooking.
What can I use to replace ghee if I don’t have any?
Melted butter or coconut oil work well as substitutes for ghee.
How thin should the batter be spread in the pan?
Pour about 2 tablespoons and gently swirl the pan to spread the batter evenly in a thin layer.
Can I freeze the cooked crepes?
Yes, you can freeze them with parchment paper between each crepe to prevent sticking. Thaw before reheating.
Why are my crepes tearing when I flip them?
The pan might be too hot or the crepes too thin and fragile. Try cooking on medium-low heat and handle gently.
Are these crepes suitable for a low-carb diet?
Yes, using tapioca and coconut flour keeps the carb count lower than traditional flour crepes.
