these coconut flour crepes are light and fluffy, and they have an amazing cinnamon-chai flavour that pairs perfectly with warm, baked apples and a dollop of yogurt.
I’ve made crepes before, in fact, I have a plain crepe recipe on my site already, inspired by Elana’s Pantry’s recipe, which is more-or-less my go-to for when I feel like a lazy day brunch. Recently, however, I decided to I wanted something different, I wanted to spice up my crepe routine, quite literally. So I did.
I went back to ye olde faithful plain crepe recipe, took out a few of my favourite spices (ahem, cinnamon, ginger, nutmeg, cardamom, aka my chai- inspired lineup), and decided to throw them into the OG crepe recipe, with a few other minor tweaks along the way, for the perfect cinnamon chai crepe.
These crepes are delicate, to be sure, so I make them a bit on the smaller side rather than a full-pan crepe which may be precarious to flip. Thus you want a crepe that’s more or less pancake in size to allow for flipp-ability, which incidentally, allows the crepe to keep its shape more as well.
Crepes are also, it’s worth noting, a slow process– you’re doing one per time on the pan, and that is why I refer to these as “lazy day brunch” because you will not have your brunch set up quickly if you’re making these crepes, you want a slow-moving weekend (or weekday!) morning where no one is pestering you to “hurry up” when you’re making these bad boys– at least that’s my advice!!
These crepes are made with coconut flour — yes only two and half tablespoons is all you need!! The coconut flour will absorb the other ingredients leaving you with the perfect consistency of batter for a thin crepe. If you want to experiment with these, you can always try adding more coconut flour to turn them into more proper pancakes, too.
Finally, it’s very important to serve these crepes with warm, baked apples (you can cover those in cinnamon too, if you want), as well as yogurt– drizzle honey across for good measure, or maple syrup (if you’re not SCD). They truly come together when you add the apples and yogurt to the mix, although I admittedly eat these *cold* out of the fridge when they’re a day or two old, even so (and yes they’re delicious like that too– assuming you have leftovers!!).
Let me know if you try this recipe! Drop me a comment below, or hit me up on Instagram @grainfreee.
A few related recipes if you’re looking for some other amazing cookies to try:
- COCONUT FLOUR PANCAKES
- COCONUT FLOUR CREPES
- CLASSIC CHEESE BLINTZES (with coconut flour crepes)
- HOMEMADE CHEESE BAGELACH (coconut flour + almond flour)
- HOMEMADE SCD LEGAL BACON
cinnamon chai crepes: ingredients
- 2 + 1/2 tbsp coconut flour
- 1/8 tsp baking soda
- 3 tbsp honey
- 1 tbsp avocado oil + more for frying
- 3 eggs
- 1/2 cup water
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cardamom
- 1/4 tsp nutmeg
- baked apples for topping/serving
- yogurt for topping/serving
cinnamon chai crepes: how to
- Start by mixing the flour with the spices in a medium-sized bowl.
- Add the water, oil, and honey and continue to mix.
- Whisk in the eggs and mix until well combined.
- Heat up a tbsp of oil in a cast iron pan on the stove top over medium-low heat (you will want to add oil for each crepe so they don’t stick, if you’re using a cast iron pan).
- Place just under a 1/4 cup of batter per crepe at a time, making a small circle with each crepe. Allow to it bubble, approx 3-4 minutes per side, before flipping. It’s a slow and delicate process!
- Repeat until batter is done.
- Serve with warm baked apples, yogurt and honey.
cinnamon chai crepes (grain free, scd diet)
Ingredients
- 2 + 1/2 tbsp coconut flour
- 1/8 tsp baking soda
- 3 tbsp honey
- 1 tbsp avocado oil + more for frying
- 3 eggs
- 1/2 cup water
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cardamom
- 1/4 tsp nutmeg
- baked apples for topping/serving
- yogurt for topping/serving
Instructions
- Start by mixing the flour with the spices in a medium-sized bowl.
- Add the water, oil, and honey and continue to mix.
- Whisk in the eggs and mix until well combined.
- Heat up a tbsp of oil in a cast iron pan on the stove top over medium-low heat (you will want to add oil for each crepe so they don't stick, if you're using a cast iron pan).
- Place just under a 1/4 cup of batter per crepe at a time, making a small circle with each crepe. Allow to it bubble, approx 3-4 minutes per side, before flipping. It's a slow and delicate process!
- Repeat until batter is done.
- Serve with warm baked apples, yogurt and honey.