These paleo crepes taste just like their traditional counterparts. They’re paper thin, light, airy and perfect with your favorite sweet or savory filling.
The first time I made crepes I stood over the stove for hours flipping each one by one until the entire batter was used up. I don’t think I quite understood how thin and lacy each one was meant to be.
If you’re making a crepe cake, you may need that many otherwise, this scaled down recipe is a lot more appropriate and you can have grain-free, gluten-free crepes ready relatively quickly begging to be stuffed with your favorite sweet or savory filling.
Nutella is the obvious classic choice, but I actually prefer the sweet and tart jammy fillings of fruit spreads paired with these. A savory filling like goat cheese and vegetables is equally wonderful and one of my favorite quick lunches after falling in love with a similar crepe lunch in a Paris cafe a few years ago.
Why You’ll Love This Recipe
Authentic Texture: These paleo crepes closely mimic the texture of traditional crepes. They’re thin and delicate and provide an authentic crepe experience without the grains.
Versatility: Whether you prefer sweet or savory fillings, these crepes are the perfect blank canvas for whatever you want to fill them with.
Simple Ingredients: Made with basic paleo pantry staples like eggs, coconut flour, and tapioca flour, this recipe utilizes simple ingredients that are readily available, making it convenient to whip up anytime.
Paleo-Friendly: Paleo friendly means they’re also grain-free, gluten-free and dairy-free so these crepes can work for a variety of dietary restrictions.
Quick and Easy: With just 10 minutes of prep time and 25 minutes of cooking time, you can have a batch of delicious paleo crepes ready to enjoy in no time, making them perfect for busy mornings or leisurely brunches. They also freeze really well between slices of parchment paper for future use.
Ingredients to Make This Paleo Crepe Recipe
- Coconut Flour: Adds a subtle coconut flavor and helps to bind the crepe batter.
- Tapioca Flour: Provides elasticity to the crepe batter. Arrowroot flour can be used as a substitute with similar results.
- Almond or Coconut Milk: Adds richness and moisture to the crepe batter. Can be replaced with any dairy-free milk alternative such as almond milk or coconut milk.
- Coconut Oil: Enhances the coconut flavor and prevents sticking in the pan. Ghee or butter can be used as alternatives for a different flavor profile.
- Strawberries: Used in the chia jam that’s paired with the crepes for a sweet and tangy flavor. Blueberries or other fruits can be substituted based on preference or availability.
Fun and Delicious Filling Ideas
Sweet Fillings
Bananas and Almond Butter: Spread a generous amount of almond butter on the crepe, top with sliced bananas, and roll it up. A drizzle of honey would be delicious on top.
Blueberry Compote: Make a quick blueberry compote by simmering fresh or frozen blueberries with a touch of maple syrup until thickened. Spoon the compote onto the crepe and fold it for a fruity flavor. This method can be used with any other berries or fruit. Try this fig preserve in the crepes too.
Coconut Cream and Maple Syrup: Whip coconut cream with a drizzle of maple syrup until fluffy, then spread it onto the crepe for a creamy and indulgent filling.
Savory Fillings
Spinach and Mushroom Blend: Sauté spinach and mushrooms until tender, then spoon the mixture onto the crepe and fold it for a savory and nutritious filling.
Bacon and Cheese: Cook crispy bacon and shred your favorite cheese. Sprinkle the cheese over the crepe, add the bacon strips, and fold it for a savory, protein-packed filling. Of course, this won’t be paleo because of the cheese, but it’s a delicious option if dairy isn’t a concern.
Frequently Asked Questions
Which flour is better for crepes?
Both coconut flour and tapioca flour work well for paleo crepes. Coconut flour offers a subtle coconut flavor, while tapioca flour adds elasticity to the batter. Choose based on taste preference or dietary needs.
Traditionally, gluten-free crepes are often made with buckwheat flour. If you’re looking for a recipe that’s gluten-free but not necessarily paleo, you can use that type of flour instead.
Are crepes healthier than pancakes?
Crepes and pancakes can be healthy or indulgent depending on ingredients and toppings. Generally, crepes tend to be thinner and lower in calories, but it ultimately depends on the recipe and how they’re prepared and served.
Try these other paleo breakfast recipes
These cassava flour pancakes were created as an AIP-friendly (autoimmune paleo diet) recipe and offer a wonderful alternative to all-purpose flour pancakes for breakfast.
Our microwave paleo English muffins use almond flour and eggs and can be made two different ways (plain and cinnamon raisin) for a paleo-friendly option.
Paleo Crepes
Ingredients
For the Paleo Crepes:
- 5 eggs
- 2 tablespoon coconut flour
- 1 tablespoon tapioca flour
- 3/4 cup almond or coconut milk
- 1 tablespoon melted coconut oil
- 1/2 teaspoon vanilla extract
- pinch salt
- butter, ghee or coconut oil for the pan
For the Strawberry Chia Jam
- 1 pound strawberries or other fruit, frozen or fresh
- 1 teaspoon honey
- 2 tablespoon chia seeds
Instructions
For the Paleo Crepes:
- Whisk the eggs, coconut flour, and tapioca flour in a large bowl until smooth.
- Add the milk, coconut oil, vanilla, salt, and whisk again until smooth. Set aside.
- Heat an 8-inch non-stick skillet over medium heat.
- Once hot, melt butter, ghee, or coconut oil to grease the bottom.
- Pour about 1/4 cup of the batter into the pan at a time and swirl the pan around so that the batter coats the entire pan evenly. Place back on the heat and cook about 1 minute until the edges start to crisp. Carefully flip and cook 30-45 seconds on the other side. Transfer to a cooling rack and repeat with the remaining batter.
- Serve with the strawberry jam and freeze any leftover crepes with parchment paper in between each crepe for easy defrosting.
For the Strawberry Chia Jam:
- Combine the fruit and honey in a small saucepan over medium-high heat. Cook until fruit starts breaking down and liquefies. Break up with a fork or spatula until it’s the texture of chunky jam.
- Reduce the heat to medium-low and add the chia seeds. Stir and cook for another 1-2 minutes.
- Remove from heat and set the saucepan aside to cool. The jam will thicken considerably as it cools.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
So delicious! The crepes were so good and the strawberry chia jam was so amazing!
awesome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thank you so much for this perfect recipe. Ijust tried them and they are really soooo delicious!
Oops, comment fail above! I meant I’ve never made crepes but I do like coconut flour. I bet these would be a delightful morning treat!
Ive gotta check out the recipe for these! I’ve never made
I love love love crepes! I’ve never been brave enough to actually make them myself. I confess I head to Bob Evans regularly and order myself a crepe or two. Yours look delicious and they have to better for me than the Bob Evans version. Thanks.
I could only dream of making crepes this nice. Very nice!
Checked out the recipe and it looks good! I want to make them sometime soon.
the recipes look and sound delicious, but how do you access the absolute recipe?
I keep getting all these adds popplng up and cant find the actual recipes!
how do you access the actual recipes?
This particular post is in collaboration with Safest Eggs. If you look at the bottom of the post, the link to access the recipe is bolded. Most recipes are hosted on my own site within each post, this happens to be a special circumstance. If you still can’t find it, you can access it here