• 4 Eggs
  • 4 Tablespoons coconut oil
  • 1 teaspoon agave nectar
  • 1 packet stevia
  • ¼ teaspoon salt
  • 4 Tablespoons sifted coconut flour
  • 2/3 cup coconut milk

Coconut Cream:

Refrigerate one can of coconut cream.  Remove the solid portion from the top of the can and mix until smooth and creamy.  Add 10 drops (or to taste) of your favorite flavor of stevia and continue to mix.  May also add pureed fruit to make a fruit cream to enjoy inside your crepe!

Directions for Crepes:

Combine eggs, coconut oil, agave, stevia and salt and mix on low setting with hand mixer.  Add coconut flour and coconut milk and mix until lumps disappear.  Heat 1 tablespoon coconut oil in small or mini skillet and pour enough batter into the skillet to create a thin layer around the skillet (a little over ¼ cup).  Rotate skillet until batter evenly covers the bottom of the skillet.Make crepes about 5 inches in diameter.  Cook until batter is cooked with some bubbles around edges.  Flip crepe and cook on the other side.  Now, fill the crepe with ¼ cup berries and whipped coconut cream (see recipe above) or spread crepe with jam or jelly and butter.  Fold crepe over and sprinkle with powdered sugar.  Enjoy!