I’ve long been eluded by crepes. They’re massive, thin, delicate pancakes that, for the longest time, I’ve left to others to make for me. Pulling out a blender or a food processor to whip up a batch of the batter, and then spreading the batter out in a pan paper thin, and finally attempting to flip the monstrosity without the crepe folding in on itself has long been just too much of a disaster.
Then a friend of mine told me I should make crepes for breakfast.
He shared a recipe with me that based the crepes on coconut flour. I followed it, and I wasn’t very impressed. The crepes were dried out, muddled in flavor, and just overall not quite right.
I thought about crepes, what they are, and what they should be. They should be mildly sweet, thought suitable for savory applications as well. Crepes are thin, but not so thin as to be brittle. The mouth feel should be smooth, and not cakey or thick. Most importantly, for me, they should be just as good with nothing on them as they are fully dressed or wrapped around all sorts of good things.
And I came up with ingredients. I really do think that coconut flour is a great start. It’s slightly sweet already, so I wouldn’t need to add sugar. The lack of sugar would also let me use the crepes in a savory application more easily. But, coconut flour can be dry since it doesn’t absorb liquid so much as hold a good suspension, which makes for a dry crepe. So, extra eggs and a bit more butter than may be necessary it was. My end result was beautifully thin, pliable, and delicious, if a bit browner than ideal.
- 1/2 stick butter, melted
- 2 cups coconut flakes
- 4 eggs
- 1/4 cup milk plus more as needed
- 1 tsp vanilla (yes, vanilla, even though I wanted this to be appropriate for savory applications as well. Think vanilla only works with sweet? That lovely orchid has so many different applications, sweet or savory – there are very few limits to this ingredient).
- 1 1/2 tsp baking soda
- 1 tbsp vinegar – to activate the baking soda
- more butter for cooking
Pour the coconut flakes into a food processor, and blend to a powder. A complete powder will produce a finer texture crepe. Leaving some of the flakes flakey will be just as tasty, though a bit chewier. Pour in the melted butter, 1/4 cup of milk, baking soda, and the vanilla to cool off the butter and mix. Add the eggs and mix again. At this point, you may need to add more milk, I kept my food processor on, and drizzled in about another 1/4 cup of milk until my batter was smooth. Keep in mind, crepe batter should be about half as thick as pancake batter.
Put a skillet on medium high heat. Melt a pat of butter, and pour 1/3 of a cup of the batter into the pan. Spread out the batter in the pan, and cook until the top of the batter starts to bubble. Flip, cook for another 30 seconds or so, and serve.
I like my crepes topped with fruit, nuts, and a bit of honey. What do you like to put on top?