Gluten free crepes made with coconut flour, filled with strawberries and honey.
While searching for some flour alternatives to cook for a gluten-intolerant friend, I came across coconut flour. I could smell the sweet buttery scent through the container, and I knew I had to bring it home and experiment.
I adore the flavor of coconut flour. It adds a a new level of richness to the crepes. You can make the crepes in advance, without the filling, and separate them with wax paper. If you refrigerate them, be sure to reheat slightly before handling to add the filling.
Petit Strawberry Crepes
Makes ~8 crepes
1/3 cup milk
1 tsp honey
2 tbsp butter, melted
1/2 tsp vanilla
1/8 tsp salt (leave out if using salted butter)
2 tbsp coconut flour
Oil, for cooking
1 pint of fresh strawberries, sliced thin
2 tbsp honey
Preferably the day before serving, thinly slice strawberries and combine with honey in a bowl. Cover with plastic wrap and refrigerate (the longer the better, up to 24 hours).
Combine eggs, milk, honey, butter and vanilla in a bowl. Slowly incorporate the coconut flour, mixing well to avoid clumps. Over medium-low heat, melt 2 tbsp oil in a skillet. Using aproxamately 1/8 cups of batter at a time, add batter and swirl the pan in slight circles to allow the batter to flatten out. Once the edges appear to have browned, gently flip and cook the opposite side. Separate individual crepes with wax paper on a plate.
With each crepe, fill with the strawberry mixture and roll. Top with extra strawberries and powdered sugar.
Tell me, have you experimented with gluten free coconut flour? If so, what is your favorite recipe?
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