Coconut Crepes

Coconut Crepes
Prep Time
5 min
Cook Time
20 min
Recipe by: Dawn Jackson Blatner, RDN

Crepes sound intimidating, but they are one of the quickest and easiest recipes. If you can make a pancake, you can make a crepe. Crepes can be filled with sweet or savory fillings and are good for breakfast, lunch, dinner, or dessert. Using EB eggs adds the extra nutritional boost, no matter what filling you choose!

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Make This Recipe


4 Eggland’s Best Eggs (large)

1/2 cup unsweetened plant milk

2 tablespoons coconut flour

1 tablespoon olive or avocado oil


1. Whisk together Eggland’s Best eggs, milk, and flour until smooth.

2. Put an 8” skillet over medium heat.

3. For each crepe, brush the bottom of the skillet with 1/2 teaspoon of oil, pour about 1/4 cup batter, and swirl the skillet to spread.

4. Cook for 1-2 minutes on the first side, until it comes off the pan easily with a spatula.

5. Flip it to the other side and cook 1 more minute.

6. Fill crepes with sweet or savory fillings. See below for some ideas!

Recipe Notes: Eat crepes right away or store covered in the fridge for up to 3 days.

Filling Ideas:


-strawberries + plain 2% Greek yogurt + honey

-banana + almond butter + cocoa powder


-spinach + grilled chicken + pesto

-smoked salmon + mashed avocado + arugula


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 80
Fat 5g
Saturated Fat 1.5g
Cholesterol 115mg
Sodium 60mg
Carbohydrates 1g
Dietary Fiber 1g
Protein 4g