Ok. So I am not a strict keto eater. Far from it in fact. I did dabble with it a bit and I liked a lot of aspects of it, to be honest, but I cannot commit fully to that lifestyle with my family without going insane. Thats just me. I know plenty of people do it, but not this mama. I felt like I had to try it though. I mean, if I’m going to speak intelligently about something, I should probably have tried it first…

That being said, there were a lot of things I loved about it. I felt like it really helped my relationship with healthy FATS. And, cooking this way taught me a lot of cool ways to use coconut flour.

One of them was in this easy keto tortilla recipe I found on wayyum.com and I tweaked them a bit to turn them into these really yummy, hearty, filling crepes. I flipping love crepes. Sometimes you just need to fill a yummy eggy wrap with some berries or Nutella, you feel me?

Anyhoo, this is what I did:

Recipe:

Ingredients:

– 1/2c coconut flour (I used Bob’s Redmill)

– 6 pasture raised eggs (I used Nellies)

– 1+1/4c almond milk

– 1/2tsp vanilla

– 1 stevia packet

– dash fine ground pink himalaya salt

Directions:

1. Whisk or blend wet ingredients on low until eggs and milk are homogenous.

2. Add vanilla and stevia and mix again

3. Pour wet into dry and mix well- you will have a very runny batter, but that’s how you want it. It will spread in the pan and cook up like a crepe!… here’s a link to the IG video I did to show what it should look like: Keto Crepe Video

4. Heat an 8″ skillet over medium heat and spray with cooking oil of choice (I used Trader Joe’s coconut oil spray)

5. Pour 1/4 cup-fulls onto your pan and swirl it until it coats the bottom

6. Cover with a lid and cook for about 2 minutes

7. Remove lid, flip, and cook covered for another 1-2 minutes

8. Repeat 12 times or until batter is gone!

9. Fill with berries, Nutella, whip cream, jam etc.

You’ll need a little syrup drizzle, let’s be honest…

And honestly, sometimes I prefer the stack!