Sunday pancakes for our family usually means crepes. Since childhood, we have been making those delicious crepes full of sugar and wheat flour. Sometimes when I’m with my family I still eat some of those childhood crepes. However, I have been looking for the healthier version of those crepes for some time but I haven’t found a good recipe. After trying all kind of ingredients I even tried to make crepes with chickpea flour but even the dough tastes so bad that there wasn’t hope at all. Finally, I tried to blend desiccated coconut and the magical coconut crepes came straight from the pan. Delicious and no pea, rice, oat or starch taste! I tested the recipe for three Sundays and every time they came out like they supposed to be. The coconut flavor is just something sweet and adds some taste. No weird aftertaste …
The flour combination was there and all I needed was some sweetness. So, How can I have that? A few days ago I went to the local health store and found birch sugar?! In Estonia every spring we drink birch juice, which is quite sweet. It’s like something I’m used to drinking since childhood and it comes straight from the birch. Even my grandmother used to tell me that you have to drink it every spring to clean your body. So, this sweetness from the birch is made into pure white sugar. For crepes, it gives you the nice texture. Honey makes the texture a little bit too wet and it’s not that easy to flip the cakes. If you are using honey I advise you to use less and sweeten the crepes later with topping. But when you can find birch sugar, then give it a try!
The recipe itself is super easy and doesn’t take a lot of time. All you need is a good non- stick pan, kitchen, ingredients and a good mood to start your morning. If you are a fitness enthusiast, then you can always add some protein powder. The recipe here is just a basic paleo and gluten-free one and you can always go creative and make it with cinnamon, vanilla or whatever taste you prefer.
Magical Paleo Crepes
- 4 eggs
- 4 dl desiccated coconut
- 4 tbsp tapioca flour
- 4-6 tbsp birch sugar or 1 tsp honey
- 2 dl cashew milk
- 2 tbsp melted coconut butter + some for baking
- Pinch of pink Himalayan salt
- Mix all the dry ingredients (blend desiccated coconut in a food processor before).
- Add wet ingredients (birch sugar or honey, cashew milk, coconut butter and eggs).
- Whisk until well combined. Let the dough rest for 15-20 minutes at room temperature and whisk again.
- Bake the crepes on a good non-stick pan (medium-high temperature). It’s very important that you don’t put too much coconut butter (oil). For every crepe, you need only 1 teardrop of oil. If you put too much oil in the pan, then the dough will fall apart. The key is to bake the cakes at the right temperature and flip the cakes the right time.
- Serve with your favourite topping.