Green Coconut Jalepeno Crepes With Sriracha Recipe

Name: Green Coconut Jalepeno Crepes With Sriracha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white spelt flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon agave; 1 jalepeno, stem removed; 1 egg; 5 handfuls fresh parsley; 1 handful spinach; 1 handful mint; 1 teaspoon cider vinegar; 1 cup coconut milk; 1 tablespoon coconut oil; 1 egg per crepe; 1 handful fresh mint and parsley; 1 splash sriracha

Servings: persons

1 cup white spelt flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon agave
1 jalepeno, stem removed
1 egg
5 handfuls fresh parsley
1 handful spinach
1 handful mint
1 teaspoon cider vinegar
1 cup coconut milk
1 tablespoon coconut oil
1 egg per crepe
1 handful fresh mint and parsley
1 splash sriracha

1
In a food processor, combine the egg, coconut milk, coconut oil, cider vinegar, agave and all the greens and jalapeno. Blend until smooth.
2
Add the flour, baking powder and salt. Blend again until smooth. You should have a pale green batter with flecks of the greens.
3
Heat a frying pan on low heat. Grease the pan with an oiled paper towel. Scoop about 1/2 cup of batter into the pan and spread around the pan so it's a thin layer. When bubbles start to form (about 4 minutes), and the pancake has turned very green, use a spatula to flip it over for another 2 minutes.
4
To serve, top each crepe with a crispy fried egg, half an avocado with a squeeze of lime, some freshly chopped parsley and mint and generous squirt of Sriracha.
5
You can make the pancakes a day ahead and gently reheat them in foil in the oven or in the microwave.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup white spelt flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon agave, and more.

Yes, Green Coconut Jalepeno Crepes With Sriracha falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Coconut Jalepeno Crepes With Sriracha

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions