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Coconut Crêpes – Incola

The secret to success is thoroughly mixing the batter until smooth and waiting a few minutes until the batter is ready.

They say the first crepe is never perfect! Crêpe frying champions can spectacularly flip pancakes by tossing the frying pan.

30 minutes
portion for 2 people

for this recipe, we recommend::


4 eggs

½ glass of coconut milk

1 tbsp oil

½ tbsp vanilla paste

4 tbsp coconut flour

1 tbsp maize starch

a pinch of salt


Break eggs into a bowl, whisk them for a moment, add other wet ingredients. Combine.

Then, add both flours and salt. Mix everything energetically. We recommend blending the mass to avoid lumps.

Set the batter aside for at least 10–15 minutes for the coconut flour to soak up the milk.

Preheat the frying pan well, lightly brush it with oil. Pour the batter out

Remember, coconut flour batter has a different elasticity than traditional wheat flour batter. It can crumble and break.

It is extremely important to preheat the frying pan well, you cannot use too much fat and flour.

Coconut flour absorbs moisture differently, so waiting for these 10 minutes is indispensable.

After this time, if you decide that the batter is too thick, you can add plant-based milk and blend everything again.

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