Coconut Flour Crepes with Strawberry Filling

I am SO thankful for all the recipes out there for gluten-free and dairy-free cooking.  They are a God-send, especially when you're just starting out on the whole "allergen free cooking adventure".  As with all recipes, there are some gems, some tolerable substitutions, and some epic failures.  I would say there have been more of the latter two, but perhaps that's just a perspective issue on my part.  You see, when people said "you'll never know they're gluten free"...I actually believed them, and then was sadly disappointed when the flavor or (more commonly) the texture was "off".  I've come to the conclusion that they're either lying (harsh) OR they've been eating gluten free so long that they simply can't tell the difference anymore (more likely).  So, I've learned to manage my expectations...and I've faced the fact that there IS an important distinction between "good" and "good for gluten-free".

That said, these coconut crepes are "good for gluten free". :)  They're also super high in fiber and protein, and low in carbs...so, even if you don't have to stay away from gluten and dairy, these are a super healthy, guilt-free alternative to your typical crepe recipe.  They're light, fluffy and a little bit nutty in flavor...and even though they have coconut flour, coconut milk and coconut oil in them, they taste nothing like coconut.  The best part is...my family LOVES them...and I don't feel the least bit guilty about making them for them since they're so health conscious and figure friendly. :)

Only 6 ingredients for the crepes . . .

INGREDIENTS:

Crepes:

2 eggs

2 tbsp coconut oil, melted (butter or dairy free margarine work well, too)

1 tsp cane sugar

1/8 tsp salt

2 tbsp sifted coconut flour (Bob's Red Mill bulk section)

1/3 c coconut milk

Strawberry filling:

1 pint strawberries (fresh or frozen)

1 tsp cane sugar

Topping:
powdered sugar (if desired)

DIRECTIONS:

Slice strawberries (thaw if using frozen and mash with fork) and stir in 1 tsp of cane sugar.  Set aside.

Blend together eggs, oil, sugar and salt.  Thoroughly mix in coconut flour.  Stir in coconut milk.  Spray skillet with non-stick spray and heat over medium heat.  Pour 1/4 of the batter into skillet; immediately rotate skillet until a thin even layer of batter covers the bottom of the skillet.  Crepe should be about 5 to 6 inches in diameter.  Cook until batter is bubbly and cooked around the edges.  Turn and cook other side.  Repeat.  (If the batter thicken too much, just add a little more coconut milk to thin it out.)  Cover one side of crepes with 1/4 strawberry filling.  Roll up and sprinkle with powdered sugar or top with coconut whipped cream.  Makes 4 crepes.

The final product! :)

Recipe Source: Cooking with Coconut Flour by Bruce Fife, N.D.