Coconut Crepes



My mouth is watering as I’m writing this post… even though I ate these yesterday morning, I’m tempted to whip up another batch today. They’re just that good. So, backstory first. I grew up eating crepes, not pancakes. With a full on French-Canadian family, it makes sense. My Mémère taught my Mom the recipe and she taught me. It was always a Sunday favorite after church. I will most definitely be teaching my kiddos someday how to make this family recipe. The basic recipe is for a plain, non-flavored crepe but every now and then I like to add a little flavor, like say, coconut! 

Hope you all have a great start to your week!

xo, Melissa

Coconut Crepes
A tropical version of a traditional crepe recipe. Serves 4 people.
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  1. 2 eggs
  2. 1/2 tsp. salt
  3. 2 tsp. sugar
  4. 4 cups milk
  5. 2 1/2 cups flour
  6. 1 tsp. vanilla extract
  7. 2 tsp. imitation coconut
  8. 4 tbsp. melted crisco
  1. 1. Whisk all ingredients together, except for 2 tbsp. melted crisco (you'll use this to grease the pan).
  2. 2. Heat a medium sized skillet on high with 1 tsp. melted crisco. Coat skillet evenly.
  3. 3. Pour about a half cup of mixture into skillet.
  4. 4. Swirl your skillet around in a circular motion until your mix coats the entire skillet. You should have a very thing layer.
  5. 5. Reduce heat to medium-high and cook until edges start to brown slightly.
  6. 6. Loosen crepe with spatula or by shaking skillet. If you're feeling brave, flip the crepe by tossing it in your skillet. Or, you can use a spatula.
  7. 7. Cook for another minute or so until crepe is no longer translucent.
  8. 8. Slide onto plate and either stack or roll your crepes. For smaller crepes you can stack like I did here. If you use a large skillet, you can roll each crepe like you would a piece of paper.
  9. 9. Sprinkle with shredded coconut and drizzle with maple syrup!
Bisou Style
*Photo and recipe by Yours Truly