Low Carb Crepes with topping


SuperCharged Crepes:

This recipe is a modified version of another recipe by my friend Miss Dot.  She is extremely talented and has a wonderful blog that I highly recommend.

SuperCharged Crepes Ingredients:

2 pasture-raised eggs

1 tbsp. coconut oil

1 tbsp. pasture-fed butter

2 tbsp. coconut flour

1/3 cup coconut milk

1/8 tsp. pink salt

Optional Ingredients:

1/2 cup of coconut nectar, raw honey or grade B maple syrup

Low carb – Use 1-2 tbsp of liquid stevia

SuperCharged Crepes Instructions:

In a mixing bowl, mix together the eggs, oil, salt and sweetener (if making sweet variation) or spices (for plain or savory), then blend in the coconut flour and finally the coconut milk. In a small crepe pan, stainless steel or iron skillet, add 1/4 of the batter and cook for a few minutes, until the crepe is bubbly and cooked around the edges. Flip the crepe over and finish cooking.


Ready in 15 min.

Top with Beyond Organic Amasai or a grass-fed kefir/yogurt or coconut milk with berries.

When people begin on my anti-inflammatory SuperCharged nutrition plan they often times miss the pancakes, croissants, muffins, crepes and other baked goods.

What is awesome about these is that they taste amazing and every ingredient is a superfood.  Coconut and pasture-fed butter are rich in small and medium chain fatty acids that improve our hormones, brain function and metabolism.  The butter and pasture-raised eggs are rich in choline and carotenoid anti-oxidants that improve our hormones and complexion (softer and shinier skin and hair).

I love this recipe with the Beyond Organic plain amasai, berries or coconut blueberry butter!  Enjoy!