Easy Whole-Wheat Crepes without Sugar (with Coconut Oil) (Edit recipe)

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These tasty whole-wheat crepes don't have sugar and use coconut oil instead of butter. You can enjoy them with savory fillings or as a sweet treat.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

35 minutes

INGREDIENTS

5

Serves: 18

Ingredients

2 cups Whole Wheat Flour
1.125 cup Almond Milk, (or regular milk)
2 cups Sparkling Water
.25 cup Coconut Oil
2 Eggs

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large mixing bowl, whisk together the whole wheat flour and milk until smooth.
Gradually add sparkling water, whisking continuously to avoid lumps.
In a separate bowl, beat the eggs. Add them to the batter and whisk until combined.
Slowly pour in the melted coconut oil while whisking to distribute evenly.
Heat a nonstick skillet over medium heat. Lightly grease with coconut oil.
Pour a small ladle of batter into the pan and quickly swirl to coat the bottom.
Cook for 1 to 2 minutes until the edges lift easily, then flip and cook for 1 to 2 minutes on the other side.
Repeat until all batter is used, keeping cooked crepes warm under foil.

Notes

The nutrition information provided is an estimate and may vary based on the specific ingredients you use. Toppings are not included in the calculation. Values are listed for one crepe, and a typical serving is about three crepes. For a step-by-step video and more helpful tips, see the post above.

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About This Recipe

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This is our estimate based on online research.
Calories:	81
Fat:	3 g
Carbohydrates:	9 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	10 mg
Fiber:	2 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.