Coconut Crepes Gluten Free & Dairy Free Recipe
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 oldest child is taller than me. For the past few years we appear to be sisters when we’re out in public. At the dentist an older gentleman told me it was nice of me to bring all my younger siblings there for my mom as he handed out lifesaver mints to each of my children and then me in turn. People balk when I say she’s my daughter. Sometimes they ask if we’re roommates.
I don’t mind being mistaken for the older sister rather than mom, and not because I’m insecure about my age, but because it gives me a bit of insight into how others view my daughter. They say things to her they wouldn’t say if they knew I was her parent, the one with the power to punish. They treat us as equals, and in those moments I’m allowed an outsider’s glimpse at the young lady I’m raising and preparing to send out into the world.
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.