Holiday Crepes

What I love about crepes is their versatility. You really can make them for breakfast, lunch, or dessert! You can tweak this recipe to fit the ingredients in your kitchen. Plus the coconut oil adds a sweet flavor the compliments the vanilla nicely! The coconut oil in liquid form hardens quickly when mixed with other cold ingredients, so it’s important to wait for your ingredients to be at room temperature before mixing.  



  1. Using a large mixing bowl, whisk 2 eggs and 2 ½ cups of milk. Next add ⅓ teaspoon of salt, ½ teaspoon of baking soda, and 2 tablespoons of honey. Then, slowly add 1 cup of flour into the mixture little by little until smooth. Lastly, pour in 2 tablespoons of melted Kelapo coconut oil, and ⅓ teaspoons of vanilla extract and mix until combined. 
  2. Begin to heat up a 10-inch skillet over medium heat – nonstick skillet. Spray the pan with the Kelapo coconut oil spray and gather ¼ a cup of the batter. Slowly pour into the center of the skillet while turning and tilting the skillet in a circular motion. Make sure the bottom is evenly coated. Cook for 1 minute – or until almost cooked fully. 
  3. Gently flip the crepe over onto the other side and cook for another minute. Move to a plate and repeat until there is no batter remaining. Remember to spray the skillet with the Kelapo coconut oil spray in between so the crepes don’t stick to the skillet. 
  4. Serve with your favorite topping and enjoy! 
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