Blend eggs, coconut milk, water, flour and salt in the blender for approximately 3 minutes. Wait for foam to settle.
Heat a lightly oiled stainless steel pan over medium heat. Pour ¼ cup of the batter onto the pan and swirl the pan in circular motion to coat the surface evenly.
Cook the crêpe for approximately 1 minute until the bottom is golden brown and can easily be loosened with a thin spatula. You'll know the bottom is done with you see bubbles on the top of the crêpe form.
Quickly flip the crêpe over and cook the other side for about 30 seconds.
Continue with the rest of the batter. Add ½ teaspoon of coconut oil to the pan after every 2-3 crêpes or as needed.
Enjoy immediately or store in airtight container for up to 2 weeks in the refrigerator. You can store these folded in quarters or stacked flat. See notes for reheating instructions.
To reheat crepes: Place all crêpes in a dry (no oil) cast iron skillet on medium heat. Every 10 seconds, flip the entire stack over and remove the top (now heated) crêpe from the pile and set it aside on another plate. Continue with the rest of the crêpes until all are warmed. | Nutrition Information Disclaimer |
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.