These paleo crepes made with coconut and tapioca flour are just like the real thing, paper thin and perfect with your favorite sweet or savory filling.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Breakfast
Cuisine: American
Keyword: gluten-free crepes, paleo crepes, paleo crepes with strawberry chia jam
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.