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Italian Pancakes

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Italian Pancakes

By Diana Earnshaw

Courtesty of Empowered Sustenance

Related recipes: Italian Pancakes, Savoury Italian Pancake Filling, Traditional Pancakes, Pancakes & Fillings, Banana Pancakes, Almond Meal Pancakes.


½ cup arrowroot powder or tapioca flour

2 tablespoons coconut flour

4 teaspoons coconut oil or butter, melted

Pinch of salt

1 cup milk of choice.

(If using full-fat canned coconut milk, use ½ cup coconut milk and ½ cup water.)


  • Whisk together all ingredients to create a watery batter. Alternatively, place everything in a blender and blend until smooth.
  • Get your workstation ready. Start heating up your pan, and 8 to 10 inch skillet, over medium-low heat and preheat it for at least 3 minutes so the first crepe cooks evenly. You’ll also need some coconut oil for greasing the pan, plus a paper towel or pastry brush so you can brush the pan with oil.
  • To make the crepes, first brush a thin layer of oil on the pan. Then, use a measuring cup to pour about 3 tablespoons of batter into the pan (I use a ¼ cup measure for this). Quickly tilt the pan around so the batter spreads. Working quickly, use the back of a spoon to spread the batter around into any bare spots on the pan. If this is your first time making crepes, don’t worry – there is a slight learning curve. Once you get the hang of it, it’s a piece of cake!
  • Cook the crepe for about 30 seconds on the first side, until barely golden and dry.
  • The easiest way to flip the crepe is with your fingers. It doesn’t hurt if you do it quickly. Loosen the edge of the crepe with a fork/spatula and make sure the crepe is not sticking anywhere on the pan. Then use your thumb and forefinger on both hands to hold the edge of the crepe and quickly flip it over.
  • Cook for about 30 seconds on the second side, until done.
  • Repeat with the remaining batter.

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