Coconut Oil Crepes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 cup all-purpose flour
- 1/2 tsp. baking soda
- 2 tbsp. honey
- coconut oil cooking spray
- 2 eggs, room temperature*
- 2 1/2 cups milk lukewarm (i microwaved on high for 1 minute)
- 1/3 sp.salt
- 2 tbsp. coconut oil (in liquid form)
- 1/3 sp.vanilla
- Carbohydrate 31.8457500295533 g
- Cholesterol 0 mg
- Fat 0.303125000386239 g
- Fiber 0.864750016289185 g
- Protein 3.12212500393805 g
- Saturated Fat 0.0481250000613205 g
- Serving Size 1 1 -6 (42g)
- Sodium 397.295000505695 mg
- Sugar 30.9810000132641 g
- Trans Fat 0.100000000127419 g
- Calories 143 calories
In a large bowl, whisk the eggs then add lukewarm milk.Whisk in the salt, baking soda, and honey.Gradually add the flour, whisking until smooth.Lastly, add the coconut oil and vanilla.Heat a 10-inch non-stick skillet over medium heat (about 4½-5 on electric stove). Lightly spray the pan with coconut oil and ladle ¼ cup batter into the center of the pan, turning and tilting the pan in a circular motion until the bottom is evenly coated with batter.Cook for about 1 minute or until the edges are golden and the top is no longer runny but still undercooked.Run spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. If it doesn't land quite right, use bottom flat side of spatula to unfold and rearrange the crepe.Cook for additional 1 minute or until bottom is lightly brown. Transfer to a plate.Repeat with remaining batter, spraying the skillet with coconut oil every other crepe.Serve immediately with your favorite toppings.
