Saturday, 10 July 2010

Coconut Flour Crepes


Coconut Flour Crepes



Coconut Flour & Oil

Coconut Flour is a low-carb, high-fibre, gluten-free alternative to wheat flour. It contains no fillers, grains, or soy.

Coconut Flour is made from fresh organic coconut meat. The meat is dried and defatted and then finely ground into a powder very similar in consistency to wheat flour. Use 15-25% in place of other flours in most standard recipes. A variety of delicious baked goods can also be made using 100% coconut flour.

Coconut Flour is a low carb flour. It is ideal for baking low – carb breads and baked goods. It has fewer digestible (net) carbs than any other flour, including soy! It even has fewer digestible carbs than most vegetables.

Coconut Flour is a good source of protein. It has as much protein as wheat flour but it has none of the specific protein in wheat called “gluten”. This is an advantage for a growing percentage of the population that have developed an allergy to gluten or a wheat sensitivity.

Coconut Flour is high in fibre. It contains 38.5% fibre which is the highest percentage of dietary fibre found in any flour (wheat bran is 27% fibre). Coconut flour contains almost 3 times as much fibre as soy flour. Instead of contributing to health problems like starch and sugar do, fibre promotes good health.

This great information comes from a fantastic website which sells coconut flours and oils in Australia. Coconut Flour and oil is widely available throughout the U.S and Europe. It is worth noting that coconut flour comes in different qualities. Some flours are coarse and I do not recommend them. Look for coconut flour that is similar to corn flour in consistency. This flour makes the best muffins and crepes or pancakes and you can find recipes for those on our website in the 'Flog' section.

Coconut Oil

There are some who prescribe to the miracles of healing with coconut oil. It is definitely worth considering as the research has shown coconut to be effective in a variety of treatments including relieving symptoms associated with Crohn's, ulcerative colitis and stomach ulcers. Not only that, it is also the world's only low-calorie fat and does not lose its benefits by heating. It has been used in traditional medicine for thousands of years and has been revered as 'the tree of life', as every part of the tree is used for either food, building, clothing or healing.

Crepes
6 eggs


1 tsp coconut oil


½ tsp vanilla essence

 
1 Tbs coconut cream


1 tsp honey


3-4 Tbs coconut flour

This recipe makes thin crepes which are delicious with any kind of filling, whether savory or sweet. If using as a savory crepe eliminate the honey and vanilla essence and add a pinch of salt instead.

Combine the eggs with the coconut oil, vanilla, coconut cream and honey and whisk until light and frothy. Add the sifted coconut flour and combine. The consistency of the batter should be the same as normal crepe batter. It should coat the back of spoon but be quite thin.

Heat a little oil in a frying pan on medium and pour about 3 Tbs of batter into the pan. Lift the pan by the handle and roll the batter over the surface of the pan until the whole surface is covered. It only takes around one minutes for the crepe to brown on one side. Turn it over and lightly brown on the other side.

Refrigerate covered in an airtight container. They will keep 3-4 days.

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12 comments:

  1. do these work well to make ahead and freeze, or keep in fridge for lunches? I've made coconut flour crepes before and they cracked and didn't roll nicely like your photo, after they were no longer fresh/warm.

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  2. I'd really like to try making these but I'm wondering where to find coconut cream. do you buy it online?

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    Replies
    1. Hi,

      Generally on SCD it is recommended to make your own, but I have found one which is 100% pure coconut cream. Check out my amazon store and look under food. The product is Ayam and I have checked that it contains no gums or thickeners.

      Delete
  3. I made these today with 4 T coconut flour and omitted the honey. It made 3 thick, eggy bland crepes that had the mouth feel of a sturdy omelette. They were way too thick. :(

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  4. Hi Rachel,

    I'm glad you brought this up. The problem generally is that the mixture is too thick because either the eggs were smaller or you needed to use less coconut flour. The crepe mixture needs to be no thicker than pouring cream. You also should have been able to get 6 crepes out of the mixture. I have been making these crepes for years and always have to tweak the amount of flour. Hopefully you will have another go as they are really yummy and fabulous with either sweet or savoury fillings.

    Sandra

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  5. Rosalia Scichilone21 July 2013 01:44

    I would love to receive your recipes.

    ReplyDelete
    Replies
    1. Hi Rosalia, Please send me an email and I can send you the intro diet recipes or the weekly plan recipes.

      Delete
  6. What is the stuff on top? Looks good but I didnt see it in the recipe. Thanks!

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    Replies
    1. It's the cashew and coconut cream. Check out the recipe in this blog.

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  7. Is coconut cream same as the coconut milk? Please advice where I can find the coconut cream? Thanks

    ReplyDelete
    Replies
    1. Coconut Cream is much thicker than coconut milk. Depending on where you live generally supermarkets and healthfood stores carry both. I recommend a brand called Ayam as their coconut milk and cream is 100% pure. Also go to the blogs Amazon Store and you can find both there.

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  8. I just made this and it came out perfect, after the first one :) Thank you!

    ReplyDelete

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