DessertGluten-freeKeto
Golden Almond Strawberry Crêpes
Prep
10 min
Cook
5 min
Total
15 min
Serves
2
Serving
2 crêpes on plate
Ingredients
- 3 eggs
- 1 tablespoon monk fruit sweetener
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1 teaspoon coconut oil, divided
- 2 tablespoons coconut butter, softened and divided
- 1 cup strawberries, sliced and divided
Method
- 1In mixing bowl, whisk eggs, monk fruit sweetener, and vanilla together until well mixed.
- 2Stir in almond flour until combined.
- 3Heat small non-stick pan over medium heat.
- 4Add 1/4 of coconut oil to pan and let melt, coating pan evenly.
- 5Add about 1/4 cup batter to oiled pan and tilt in circular motion to distribute batter evenly.
- 6Cook for 60-90 seconds until just golden brown and crêpe releases easily from pan.
- 7Flip and continue cooking for 30-60 seconds.
- 8Repeat with remaining batter.
- 9To serve, smear coconut butter down center of crêpe and top with sliced strawberries.
- 10Fold or roll crêpe.
Good to know
Storage
Store coconut butter and strawberries separate from crêpes, refrigerate crêpes in airtight container or zipper-lock bag for 1 day or freeze for longer, reheat in dry pan until warmed
Serving Tips
One serving equals approximately 2 crêpes
Flavor Boost
Add cinnamon to batter
Toppings
Top with coconut whipped cream, maple syrup, cinnamon, shredded coconut, or nut butter
Fruit Alternatives
Use raspberries instead
Butter Alternative
Use almond butter instead of coconut butter.