Chandeleur was last weekend and I wanted to offer you a new gluten and dairy free crêpes recipe. For this edition, I wanted a touch of exoticism so I went on a coconut crêpes recipe. This crêpes recipe is a lot softer than the previous one I tried. And even, without sugar, they are deliciously flavored!
To bake this recipe, it is again with the Naturalia stores that I join and in which I found all the ingredients that I needed.
Coconut crêpes – the recipe
Ingredients
60g of coconut flour
40g of arrow root
20g rice flour
3 eggs
300ml of coconut milk (without sugar)
1CS Mascobado sugar
1/2 teaspoon of salt
1/2 teaspoon vanilla extract
Coconut oil (for cooking)
Gluten-free and dairy-free chocolate spread
grated coconut
In a salad bowl, put all the dry ingredients: coconut flour, arrow root, rice flour, salt and sugar.
In a bowl, beat eggs in omelette. Reserve.
Slowly pour half of the coconut milk over the dry ingredients. Add the beaten eggs then the rest of the milk.
Mix well with a whisk to avoid lumps. Finish with the vanilla extract and let stand at least 1 hour in the fridge.
The coconut flour “swells” a little so I decided to add the equivalent of a small glass of water to get finer crêpes.
To cook, I use coconut oil and in order to have uniformly golden crêpes, I use an absorbent paper to properly distribute the oil.
Once all the dough is cooked, keep the pancakes warm in a bain-marie (put the plate on a pan of hot water with a lid). Serve with maple syrup, jam, or coco-choco: spread a little spread on the crêpe and add grated coconut.
