Metabolically Efficient Crepes


Metabolically Efficient Crepes


  1. Combine all ingredients except butter and filling in blender and blend until smooth.
  2. Over medium/low heat melt a small amount of butter in a frying pan, tilting pan to cover entire bottom
  3. Add approximately 2 tbsp of batter to pan, tilting pan to spread batter thinly.
  4. Cook until edges start to look dry and bubbles have popped on the surface. Flip and cook other side until golden.
  5. Repeat with remaining batter, buttering pan between each crepe.
  6. Add your favorite filling (we used almond butter with cinnamon and blueberries), wrap and enjoy.


  • 2 eggs
  • 1 large bananas
  • 1/4 C shredded coconut
  • 1/4 C almond flour
  • 4 tbsp unsweetened almond or coconut milk
  • butter for cooking
  • your favorite crepe filling 

Filling Ideas:

  • nut butter and fruit
  • cottage cheese and fruit
  • yogurt