Grainless French Crepes

By Dr Ernst
July 27, 2020


  • 1/4 Cup Almond Flour
  • 2 TBSP Coconut Flour
  • 1/4 TSP Himalayan Salt
  • 4 Large Eggs
  • 1/3 CUP Full Fat Coconut Cream
  • 1 Full Can Coconut Cream (Chilled 
  • 20-30 drops Liquid Stevia 
(Vanilla Flavored)
  • 3 Strawberries, sliced


  1. 1st put a full can of coconut cream into the refrigerator upside down, overnight. This separates the fat from the water.
  2. Combine almond flour, coconut flour, salt & eggs in blender
  3. Add 1/3 cup coconut cream, blend until very smooth
  4. Heat pan on medium, apply 2 TBSP batter and tilt the pan to thin the batter into a crepe. Once the sides are firm, flip and cook 30-40 seconds. Remove and repeat until all the batter is used
  5. Open the chilled coconut can, pour out the water, and transfer the fatted cream to a mixing bowl.
  6. Whisk on high, adding liquid stevia, until firm peaks are achieved
  7. Fill crepes with whipped coconut cream and fresh, sliced strawberries
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