Description
Delicate and fluffy coconut flour crepes topped with a tangy sugar-free lemon curd, perfect for a festive breakfast or dessert.
Ingredients
Scale
- 1 cup coconut flour
- 4 large eggs
- 1 cup almond milk
- 2 tablespoons melted coconut oil
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup erythritol (or preferred sweetener)
- 1/2 cup lemon juice
- 1/4 cup water
- 1 tablespoon lemon zest
Instructions
- In a bowl, mix the coconut flour, eggs, almond milk, melted coconut oil, vanilla extract, salt, and erythritol until smooth.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each crepe.
- Cook for 2-3 minutes on each side until golden brown.
- For the lemon curd, combine lemon juice, water, and lemon zest in a saucepan over medium heat.
- Whisk in erythritol and cook until thickened.
- Serve crepes with lemon curd on top.
Notes
- For a lighter texture, let the batter rest for 10 minutes.
- These crepes can be made ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusian
Nutrition
- Serving Size: 2 crepes
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 120mg