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7Ingredients
65Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup unsweetened cashew milk (or almond milk)
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 2 Tbsp. coconut sugar
- 2 Tbsp. coconut oil (melted)
- 4 eggs
- 1 pinch salt
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Directions
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol210mg70% |
Sodium150mg6% |
Potassium110mg3% |
Protein7g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber1g4% |
Sugars5g |
Vitamin A6% |
Vitamin C0% |
Calcium4% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
J S 5 years ago
I’ve been trying to find a gluten-free crepe recipe for three years that didn’t taste gluten free. This is it! Usually coconut flour recipes are dry and grainy, but this was great. The only deviation I made was skipping the coconut sugar since I was making savory crepes. I don’t think I’d miss it though if I were to make sweet crepes. I only got six crepes out of this recipe, but that was fine. Definitely keeping this!
Loryn Dager 6 years ago
I really liked this recipe! I only made two changes. No added sugar and I didn’t let the batter sit for 30 minutes in the fridge (there just wasn’t time). I’m going to keep this one for future crepe cravings!