Ingredients

The following ingredients have 6 Servings
  • 3 large eggs
  • 1/2 cup plus 2 tablespoons whole milk ((can use diluted heavy cream if strict keto))
  • 1/4 cup coconut flour ((1 oz))
  • Cooking oil for pan ((I use avocado oil))

Instruction

  • Break the eggs into a medium bowl and lightly beat them.
  • Add the milk and whisk to incorporate.
  • Add the coconut flour and whisk patiently until very smooth. This will take a few minutes.
  • Allow the batter to thicken for 1-2 minutes, then whisk again.
  • Heat a small, 8-inch nonstick skillet over medium heat. Spray with cooking spray.
  • Pour a scant 1/3 cup of the batter into the skillet. Swirl to spread. Cook until the top is bubbly and the bottom is set, 2-3 minutes.
  • Using a wide spatula, or two regular spatulas, as shown in the video, very carefully flip the crepe - it's not as sturdy as a wheat flour crepe so work carefully.
  • Cook the second side briefly - it will be done in 30 seconds to 1 minute, then slide the cooked crepe onto a plate.
  • Spray the skillet again and continue cooking crepes until all the batter is gone. Pile the cooked crepes on top of each other on a plate and cover them loosely with foil to keep them warm.
  • Fill the crepes with your choice of filling, or simply sprinkle them with sugar or powdered sugar (or a low-carb alternative), and serve.