Directions
In a medium bowl, whisk together 1 tablespoon (15 ml / 0.5 fl oz) of the melted coconut oil, the eggs, sweetener, and a pinch of salt until smooth and well combined.
Sift the coconut flour into the wet .
Whisk continuously to prevent clumps until the flour is fully incorporated. The batter will be slightly thicker than traditional crepe batter.
Gently stir in the heavy cream, whisking until the batter is smooth and uniform.
Heat a small, non-stick skillet (about 8 inches) over medium-low heat.
Add a portion of the remaining coconut oil to lightly grease the pan.
Pour approximately half of the batter into the center of the hot pan, immediately swirling the pan to spread the batter into a thin, even circle.
Cook for 2-3 minutes, or until the edges begin to lift and the surface appears set. Carefully flip the crepe with a thin spatula and cook for another 1-2 minutes on the other side.
Slide the finished crepe onto a plate and repeat the process with the remaining batter.
Serve immediately and enjoy!
Let the batter rest for 5 minutes after mixing. This allows the coconut flour to fully absorb the liquid, resulting in a better texture and easier spreading.
Keep the heat on medium-low. Coconut flour can burn easily, so a lower, consistent temperature is key to achieving a golden-brown crepe without scorching.
