Zucchini Coconut Crepes

So simple and delicious, my Zucchini Coconut Crepes are the perfect meal. Gluten free, sugar free, dairy free, high protein, and only a handful of ingredients required – there’s really not much better than that!


  • 3 eggs
  • 1 big splash coconut milk
  • 1/3 zucchini, grated
  • 1 tablespoon coconut flour
  • Salt and pepper to taste
  • 1 tablespoon coconut oil


  1. Whisk eggs well, add coconut milk and whisk again.
  2. Add zucchini and coconut flour and whisk thoroughly. Do your best to remove any lumps in the flour. Season to taste.
  3. Heat coconut oil in a large frypan over a medium heat, add crepe mixture and cook until just able to flip.
  4. Flip and cook for another minute or so, being careful not to overcook. To ensure your crepe stays moist, lightly brown is more than enough.
  5. Serve as desired. My new favourite is with smoked salmon and guacamole – divine!



  1. Kirsty

    These are absolutely DELICIOUS! …but I can never get them to flip?? Has anyone else had any success? I even let the cucumber juice drip off after I grated it to see if that was why.

  2. Steph

    I’m so glad you enjoyed Kirsty! Perhaps a little more coconut flour? If they are thicker I find them easier to flip. Failing that, you could always split the mixture into two – I personally find smaller crepes/omelettes/pancakes much more manageable. Good luck!

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