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Coconut Crepes
Count us in when there's a sweet treat for breakfast!
Print Recipe
Ingredients
8
teaspoons
coconut oil
divided
4
eggs
1
cup
coconut milk
¼
cup
coconut flour
1
tablespoon
corn starch
1
pinch
salt
3
cups
strawberries
stems removed
1
teaspoon
vanilla
2
tablespoons
water
⅓
cup
maple syrup
3
cups
Miceli's Ricotta Cheese
4
tablespoons
maple syrup
1
tablespoon
mint leaves
Instructions
Add 1 teaspoon of the oil to a skillet over medium heat.
Whisk together the eggs, milk, flour, starch, and salt, add ¼ cup of the mixture to the skillet, and then let it cook for about 1 minute.
Turn the crepe over, and then let it cook for about 1 more minute.
Repeat this process 7 more times.
Add the strawberries, vanilla, water, and the ⅓ cup of syrup to a pan over medium-low heat, and then let them cook for about 5 minutes.
Combine the ricotta and remaining syrup, divide the mixture between the crepes, and then add the mint and strawberry mixture.
Notes
The crepes should slide right out of the skillet! They can be reheated if needed before they're stuffed with the ricotta.
Course:
Breakfast