We have come into lots of fresh eggs lately; I suppose it is the season. I gladly accept the graciousness of my chicken farming friends. Eggs last a couple months in the refrigerator, so I am loading it up for when the heat comes and causes the hens to slow down. Coconut flour baking is my reward for acquiring an abundance of eggs. I have gotten quite used to the unusual texture and egg-y flavor.
These crepes hold together really well for gluten free. As they cool, they get more firm. I like to fill these with cooked berries, honey custard (substitute homemade yogurt cream) or my old Carmel Banana Pecan Topping. In the picture, I drizzled them with honey sweetened coconut cream.
These crepes freeze very well. I lay them out on a drying rack in the freezer and stack and bay them the next day. They thaw in minutes and have many uses. Try them with your favorite sandwich filling or as a tortilla. I have played around a lot with this recipe, it is a new staple.
When using these crepes for a savory meal, consider omitting the honey and using melted butter or expeller pressed coconut oil in place of the super coconut-y virgin. Also kefir in place of the coconut milk goes well for sandwich wraps. Cumin in the batter or using strong flavors in your meat or sauce covers the coconut flavor in your Mexican dish. They end up looking a lot like corn tortillas. By adding more batter to your pan, you can make them thicker. Melting cheese on them makes them eve more sturdy to moisture in salsas and such.
1 teaspoon honey
3 tablespoons virgin coconut oil
1/3 cup coconut milk
4 tablespoons coconut flour
Blend eggs in blender, drizzle honey and oil while blender is running. Add milk, salt and flour, blend well. Heat a small pan on medium heat. Add a teaspoon of coconut oil and 2 tablespoons batter. Tilt the pan until the batter coats the bottom. Cook 45 seconds on each side. Flip gently.