These Coconut Flour Strawberry Crepes are simple, healthy sweet crepes to enjoy as a low-carb breakfast or dessert. They are a low-carb alternative to my popular crepe recipe. Coconut Flour Crepes are very low in carbs with only 1.4 grams of net carbs and are made with coconut flour so they are gluten free!

Ingredients:

• 4 eggs
• 1 tablespoon extra-virgin coconut oil, melted
• ¼ cup almond milk or water
• ¼ cup coconut cream melted
• ½ teaspoon vanilla extract (optional for savory filling)
• 2 tablespoons coconut flour
• 1 tablespoon almond meal (aka, almond flour/ground almond)

Directions:

1. In a large mixing bowl, ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour, and almond meal. Using a whisk or electric mixer, beat until a smooth batter forms with no lumps. Set aside for 10 minutes to allow the coconut flour to soak up the liquid and thicken the batter slightly. Heat a lightly oiled mini egg pan over medium/high heat.
2. Pour 1/4 cup of the crepe batter onto the pan, then tip and rotate the pan gently to spread the batter as thinly as possible. Brown on one side first, cook 2-3 minutes until the sides are crispy and come away from the pan easily. The center should be set and dry before flipping to avoid breaking the crepe. Brown the other side, 1 to 2 minutes and serve hot with your favorite fillings.

Strawberry Crepe Filling

Ingredients:

• 1/2 cup heavy whipping cream
• 4 tablespoons sugar (divided)
• 1/2 teaspoon vanilla extract
• 1/2 cup sour cream
• 3 ounces fresh strawberries, quartered and sliced
• 2 teaspoons brandy, rum, or bourbon (option: water)
• 2 teaspoons water
• Confectioner’s sugar

Directions:

1. Mix the spirit and water in a small bowl with 1 tablespoon of the sugar to dissolve. It may not dissolve completely. Put the sliced berries into a small bowl. Add the sugar mixture and stir. Set the bowl aside while the strawberries macerate.
2. Combine the heavy cream, remaining sweetener, and vanilla in a 2- to 3-cup capacity bowl. Whip until very stiff. Whisk the sour cream in a smallish bowl to loosen. Spoon 1/4 of the whipped cream to the sour cream and gently whisk together. Fold half of the remaining whipped cream into the sour cream mixture with large spoon or a rubber spatula. Add the remaining whipped cream to the sour cream mixture and fold together completely. (The filling can be refrigerated up to a day at this point.) (Makes approximately 1 1/2 cups)
3. Spread 1/4 of the whipped cream mixture over one half of four crepes, then fold the bare sides over to cover. Fold each again, corner to corner, like a handkerchief. Place each on a plate. May be covered and chilled for as many as several hours before serving. Stir the strawberries and spoon 1/4 of the topping over each filled crepe, dust with confectioner’s sugar, and serve.