These Paleo Crepes are simple, delicious and so easy to make! With just a few ingredients, you can have these crepes on the table in no time.
Paleo Crepes are perfect for breakfast, lunch, or dinner. They can be filled with anything you like, sweet or savory for a hearty meal that your family will love.
Why You’ll Love This Recipe
- These crepes are grain-free, gluten-free, and dairy free.
- Plus, they only require a few simple ingredients that you may already have on hand.
- They are light and fluffy and are perfect for breakfast or dinner.
Ingredients
You only need a handful of ingredients to help you make this tasty breakfast recipe. All of these ingredients are easy to find at your local grocery store. Once you gather these ingredients you will be ready to enjoy this meal with your family.
- eggs
- ghee or coconut oil
- water
- arrowroot
- coconut flour
- salt
- vanilla omit for savory crepes
See the recipe card below for quantities.
Toppings
Here are a few topping ideas for these Paleo Crepes.
- fresh strawberries
- sliced bananas
- blueberries
- blackberries
- pure maple syrup
Instructions
- Place all ingredients into a blender, and puree until all ingredients are combined.
- Heat a medium skillet over medium-low heat. Grease skillet with coconut oil or ghee, and pour 1/3 cup batter onto the surface. This will make an 8″ crepe.
- Cook each crepe until opaque, and lightly bubbly. Flip over, and fill with the desired filling.
Equipment
You only need a few kitchen tools to help you make these paleo crepes. Gather these tools and you will have fluffy and tasty crepes in no time at all.
- blender
- medium skillet
- 1/3 cup measuring cup
- spatula
Storage
Leftover crepes can be stored in an airtight container for up to three days. Crepes can also be frozen in a freezer-safe container for up to four months. Make sure that you store these with sheets of parchment paper in between them.
To thaw frozen crepes place them in the fridge overnight.
Reheat cremes in a skillet on the stovetop over medium heat for one minute on each side.
Pro Tips
Here are a few tips to help you make sure that your crepes turn out perfectly every time you make them.
- Don’t skip the blender. The blender is what really gives these crepes either silky or fluffy texture.
- With crepe batter, you are looking for no lumps and a texture that is slightly thinner than pancake batter.
- Do not set the heat on your stove for more than medium heat. You don’t want to scorch your crepes.
- If you have a crepe pan you can use it instead of a skillet. If you don’t have a crepe pan you can use a skillet instead.
- When making crepes lift the pan and tilt your wrist to spread out the batter so that your crepe turns out evenly.
- While you are cooking these if you store the cooked crepes on a plate you can cover them with a clean towel to help keep them warm while you finish the rest of the batch.
FAQ
Do you have questions about this recipe? Here are the most commonly asked for this recipe.
You can fill crepes with anything that you wish. You can use fruit for a sweet version, or proteins like seafood or chicken for a savory version.
The main difference between crepes and pancakes is the texture. Crepes are thinner and have a slightly chewy texture. And pancakes have a leavening agent in them to make them fluffy while crepes do not.
This recipe should make around six 8" crepes.
Paleo Crepes
Ingredients
- 4 eggs
- 2 tsp ghee or coconut oil
- 2 tbsp water
- ½ cup arrowroot or use half arrowroot and half lupin flour to make these a little higher in protein and a little lower carb
- 2 tsp coconut flour
- pinch salt
- 1 tsp vanilla omit for savory crepes
Instructions
- Place all ingredients into a blender, puree until all ingredients are combined.
- Heat a medium skillet over medium-low heat. Grease skillet with coconut oil or ghee, and pour 1/3 cup batter onto the surface. This will make an 8" crepe.
- Cook each crepe until opaque, and lightly bubbly. Flip over, and fill with desired filling.