Gluten-free Crepes With Coconut Syrup

These French pancakes are thin but light and gluten-free. Delicious crepes that are perfect for satisfying your sweet tooth for breakfast or dessert.

They are made with coconut and almond flour and deliciously stuffed with sweet mango puree.

It doesn’t stop there, because there topped with sweet coconut flakes and deliciously yummy homemade coconut syrup.

These gluten-free crepes are super easy to make, are dairy-free, and so delicious when served with your favorite stuffing or topping, whether sweet or savory.

Homemade Coconut Syrup

As for the homemade coconut syrup, it’s creamy and delicious. It can be poured over pancakes, French toast, waffles, ice cream, a bowl of fruit and of course traditional crepes and these Gluten-free crepes.

Gluten-free Crepes With Coconut Syrup

Making The Syrup

1 can of full-fat coconut milk

2 teaspoons cornstarch or arrowroot powder

1/2 cup sugar

1/2 teaspoon real coconut extract

Add coconut milk to a saucepan over medium heat. Bring to a simmer and add the cornstarch (arrowroot, if using) and sugar.

Whisk until well combined. Reduce the heat to low and simmer and cook the syrup for 5-7 minutes, whisking occasionally.

Remove the coconut syrup from the heat and add in the coconut extract. Stir to combine.

Allow the syrup to cool before serving.

Making The Filling

2 cups frozen mango chunks, thawed

Place mango chunks into a large measuring cup. Let thaw completely. With a food processor or immersion blender, puree mango chunks until smooth. Set aside.

Making The Crepes

4 eggs, room temperature

1 tablespoon coconut oil, melted

1/4 cup unsweetened almond milk

1/4 cup coconut cream, melted *See Cook’s Notes

1/2 teaspoon vanilla extract

2 tablespoons coconut flour

1 tablespoon almond flour

Cook’s Notes

What is coconut cream?

Coconut cream is the thick part of coconut milk.

To skim the cream off the coconut milk, simply put a can of coconut milk in the refrigerator for a few hours so the thick layer of cream floats to the top and separates from the thin, watery liquid below.

Open can and skim the cream with a spoon or spatula.

In a large mixing bowl, add all the ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour, and almond flour.

Using a whisk, electric hand mixer or immersion blender, beat until a smooth batter forms with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly.

Heat a 8 inch nonstick pan over medium-high heat. Add 1/2 teaspoon coconut nut oil.

Pour 1/4 cup of the crepe batter onto the pan, then tip and rotate the pan gently to spread the batter as thinly as possible.

Cook 2-3 minutes as you would a traditional crepe, until center is set and dry and easily unsticks from the pan.

Using a spatula slide crepe to a plate and add stuffing on one end of crepe then roll.

Top plated crepes with mango puree, coconut flakes and coconut syrup.

More Deliciously Yummy Breakfast Recipes To Try

More Deliciously Yummy Recipes

Gluten-free Crepes With Coconut Syrup