I found the idea for using gelatin in coconut flour pancakes/crepes on the Empowered Sustenance blog and thought it was genius! I've tried few coconut flour pancake recipes with relative success, but coconut flour is tough to work with anyway, and gelatin is a great idea for a binder. Plus it's full of nutrients and protein.
To twist it up a bit, I used sugar-free strawberry jello and reduced a mixture of balsamic vinegar and dijon mustard for a yummy drizzle. The results were certainly not very pretty but the tang of the dijon and balsamic went really well with the sweet crepe.
I adapted the original recipe by making only 1/4 of it and ending up with 1 large crepe that was slightly thicker than the originals. I also used almond milk instead of full-fat canned coconut milk, because it's what I had on hand. I imagine that the fat in the coconut milk would lend to a slightly better texture, but it was definitely still delicious.
Check out what other members of the Crazy Ingredient Challenge came up with below, or learn more about the group here!