📍 Where this dish comes from: Paris · Eiffel Tower
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Discover the history of this region →
Paper-thin savory crêpes made from coconut flour and eggs, filled with quality jambon de Paris and melted Gruyère in a classic French fold that reveals the golden, lacy edges within. These crêpes achieve an astonishing texture — delicate and flexible like their traditional counterparts — without a gram of conventional flour.
What You’ll Need
Servings: 4 servings
Calories: 380kcal
Ingredients
- 4 large eggs
- 3 tbsp coconut flour
- 240 ml whole milk (or unsweetened almond milk)
- 60 ml water
- 2 tbsp melted butter plus extra for pan
- Pinch salt and white pepper
- 8 slices jambon de Paris (quality ham)
- 120 g Gruyère cheese grated
- 2 tbsp Dijon mustard
- Fresh chives to garnish
Instructions
- Blend all crêpe ingredients together until silky smooth. Rest batter 15 minutes.
- Heat a 20cm non-stick pan over medium-high heat. Brush with melted butter.
- Pour a small ladle of batter, immediately swirl pan to coat thinly. Cook 90 seconds until lacy edges form.
- Flip carefully and cook 30 seconds more. Repeat for remaining batter (makes 8–10 crêpes).
- To fill: spread a thin layer of Dijon on each crêpe. Lay ham slices and scatter Gruyère.
- Fold crêpes into quarters or roll into cylinders. Return to pan or place under grill 2 minutes until cheese melts.
- Serve immediately garnished with fresh chives. Add a crisp green salad alongside.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 28g | Fat: 26g | Fiber: 3g
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Health Benefits
- Coconut flour is high in lauric acid, studied for its antimicrobial properties.
- Jambon de Paris is a lean protein source, lower in preservatives than many processed meats.
- Gruyère provides selenium, an antioxidant mineral important for thyroid function.