Wednesday, June 24, 2020

COCONUT FLOUR KETO CREPES



COCONUT FLOUR KETO CREPES






Coconut flour pancakes are easy gluten-free pancakes perfect for satisfying your sweet tooth with carbohydrate-free barley!

Ingredients:
  • 1/2 cup plus 2 tablespoons whole milk 
  • 1/4 cup coconut flour (1 oz)
  • Cooking oil for pan 
  • 3 large eggs


Instructions:
  1. Break the eggs into a medium bowl and lightly beat them.
  2. Add the milk and whisk to incorporate.
  3. Add the coconut flour and whisk patiently until very smooth. This will take a few minutes.
  4. Allow the batter to thicken for 1-2 minutes, then whisk again.
  5. Heat a small, 8-inch nonstick skillet over medium heat. Spray with cooking spray.
  6. 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.
  7. 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.
  8. Cook the second side briefly – it will be done in 30 seconds to 1 minute, then slide the cooked crepe onto a plate.
  9. 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.
  10. Fill the crepes with your choice of filling, or simply sprinkle them with sugar or powdered sugar (or a low carb alternative), and serve. Enjoy your breakfast!