We’ve got good news! You can have French crepes for breakfast, brunch or dessert and keep your keto diet out of harm’s way with these keto coconut flour French crepes.
Course: Breakfast, Dessert
In a mixing bowl whisk together the eggs with the milk and ¾ of the melted butter.
In another bowl combine the coconut flour with the Erythritol, baking powder and salt.
Add the dry ingredients to the wet ingredients and whisk.
Allow the batter to rest for 10 minutes so that the coconut flour can absorb all the liquids. This will also help make the batter thin and smooth.
Grease a pan with a bit of the remaining butter and when it’s hot add dollops of the crepe mixture and swirl in circular motions to cover the entire surface of the pan with the batter, to make a thin crepe layer.
Cook for 1-2 minutes and then flip and repeat on the other side as well. The second side will take less time to cook, usually just a minute. Keep going until you run out of batter.
Serve hot with low carb fruit, drizzled with lemon and powdered Erythritol or coconut.