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Paleo Crepes

★★★★★ from 11 reviews

Breakfast· Dairy Free· Desserts· Gluten Free· No-Bake· Paleo· Rachel's Picks· Recipe Index· Refined Sugar Free· Savory Dishes

3/22
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These Paleo Crepes can make any meal taste decadent, but they’re made with healthy, clean ingredients. The batter is made in the blender in just a few minutes and they only take a minute or two to cook. You can fill them with any sweet or savory fillings you can think of! The possibilities are endless…

These Paleo Crepes can make any meal taste decadent, but they're made with healthy, clean ingredients. The batter is made in the blender in just a few minutes and they only take a minute or two to cook. You can fill them with any sweet or savory fillings you can think of! The possibilities are endless...

I had some other post on the docket to be published today, but after I posted these paleo crepes on my Instagram story last week, you guys went nuts for them.

SO many of you were messaging me telling me you were searching my site for the recipe and couldn’t find it. Well, that’s cause I hadn’t posted it yet so after quite a few recipe requests, I moved these paleo crepes to the front of the line so you guys could enjoy them ASAP.

These Paleo Crepes can make any meal taste decadent, but they're made with healthy, clean ingredients. The batter is made in the blender in just a few minutes and they only take a minute or two to cook. You can fill them with any sweet or savory fillings you can think of! The possibilities are endless...

These crepes originally came as a request from the dental assistant who always takes care of me when I go in for my Invisalign appointments. She’s the sweetest, as are all the people who help me there, and they always ask about the site and the things I’ve recently made when I go in.

So, when she suggested I come up with a healthier crepe recipe that can be used for both sweet and savory fillings, I was all about it. It immediately went onto my to-do list, and as soon as I got around to making them, I wondered why I didn’t do this years ago.

These Paleo Crepes can make any meal taste decadent, but they're made with healthy, clean ingredients. The batter is made in the blender in just a few minutes and they only take a minute or two to cook. You can fill them with any sweet or savory fillings you can think of! The possibilities are endless...

Crepes have always been a favorite of mine, and when I studied abroad in London and traveled constantly around Europe, I ate a LOT of crepes. I remember have a ridiculously delicious ham & cheese one in Copenhagen, and one dripping with Nutella underneath the Eiffel Tower. Crepes bring back lots of delicious memories.

Now that I can make them, gluten-free, refined sugar-free, and Paleo-friendly, in my apartment, crepes are going to be on the menu a whole lot more. Especially because of how darn easy they are to whip up!

These Paleo Crepes can make any meal taste decadent, but they're made with healthy, clean ingredients. The batter is made in the blender in just a few minutes and they only take a minute or two to cook. You can fill them with any sweet or savory fillings you can think of! The possibilities are endless...

How do you make these paleo crepes?

The paleo crepe batter is made in the blender – just combine all of the ingredients and blend to combine. The ingredients are simple, with optional vanilla and coconut sugar add-ins if you want a sweet crepe. Once combined, put it in the fridge for 10-ish minutes to let the flours absorbed. While that happens, heat up your non-stick skillet.

Once your pan is hot and your batter is chilled, make your crepes! Just pour on some batter, swirl it around in your pan to thin it out, and flip it over carefully with a thin spatula when it cooked through. It will only need about 30 seconds on the other side to cook. Repeat with all your batter, and serve!

These Paleo Crepes can make any meal taste decadent, but they're made with healthy, clean ingredients. The batter is made in the blender in just a few minutes and they only take a minute or two to cook. You can fill them with any sweet or savory fillings you can think of! The possibilities are endless...

Can I prepare the batter ahead of time?

Yes! If you only want to make a few crepes, you can also save the extra batter for another day.

Once your crepes are done, roll or fold them up with whatever sweet or savory fillings your heart desires. I went with almond butter, coconut yogurt, and berries for mine, and some of the leftover crepes went savory with chicken, pesto, and baby kale. So good!

These Paleo Crepes can make any meal taste decadent, but they're made with healthy, clean ingredients. The batter is made in the blender in just a few minutes and they only take a minute or two to cook. You can fill them with any sweet or savory fillings you can think of! The possibilities are endless...

Use your imagination for your fillings. The options are pretty endless…I’m even dreaming up crepe cakes made from a big stack of these :) you’re going to love this easy recipe! Enjoy.

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These Paleo Crepes can make any meal taste taste decadent, but they're made with healthy, clean ingredients. The batter is made in the blender in just a few minutes and they only take a minute or two to cook. You can fill them with any sweet or savory fillings you can think of! The possibilities are endless...

Paleo Crepes


★★★★★

5 from 11 reviews

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 crepes 1x
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Ingredients

  • ½ cup (48g) blanched almond flour
  • ½ cup (64g) arrowroot starch
  • 3 eggs (room temperature)
  • 1 cup almond milk (room temperature)
  • ¼ teaspoon salt
  • 2 tablespoons coconut oil (melted but cooled slightly)

Optional:

  • ½ teaspoon vanilla extract
  • 1 tablespoon coconut sugar

Instructions

  1. In a blender, combine all of the ingredients and blend until completely smooth and combined. Refrigerate for 10-15 minutes to let the flours absorb.
  2. Heat a medium or large non-stick pan over low-medium heat – I used a 10” pan. If your pan isn’t super non-stick, add a little dollop of coconut oil.
  3. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  4. Cook the crepe until set, 1-2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side until cooked through, about 15-30 seconds. Repeat until all batter is used (or keep extra batter covered in the fridge for another day).
  5. Serve hot with desired fillings.
  • Category: Breakfast

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These Paleo Crepes can make any meal taste taste decadent, but they're made with healthy, clean ingredients. The batter is made in the blender in just a few minutes and they only take a minute or two to cook. You can fill them with any sweet or savory fillings you can think of! The possibilities are endless...
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33 Comments

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Comments

  1. Gayle @ Pumpkin 'N Spice says

    March 22, 2017 at 3:44 am

    These crepes look fanatic, Rachel! I’ve never attempted to make them before, but I love how easy they are. And so fun to customize, too! I love your suggestion of using almond butter…mmm! I’m totally craving a big stack of these for breakfast today!

    Reply
    • Rachel says

      March 22, 2017 at 8:06 am

      Testing this recipe was the first time I had made them too! They’re SO easy and so delicious. Thanks Gayle!

      Reply
  2. [email protected] says

    March 22, 2017 at 4:39 am

    I’ve been meaning to try making crepes for the longest time and just never seem to get around to it! These sound and look fantastic!!

    Reply
    • Rachel says

      March 22, 2017 at 8:08 am

      They’re so easy, Ashley! Thanks so much :)

      Reply
  3. Megan @ Skinny Fitalicious says

    March 22, 2017 at 12:34 pm

    I’ve never made crepes and I have no idea why??? Now I have an excuse to try with this easy recipe. Looks delicious!

    Reply
    • Rachel says

      March 22, 2017 at 3:48 pm

      Thanks Megan – you’ll love them!!!

      Reply
  4. Izzy | Pinch of delight says

    March 22, 2017 at 1:31 pm

    Wow these look amazing!
    I love a good crepe and agree that ones dripping with nutella are my fondest memories of going abroad!
    I am so happy you have made this healthier version. x
    – Izzy

    Reply
    • Rachel says

      March 22, 2017 at 3:49 pm

      Thanks so much Izzy! I definitely need to make myself some healthier Nutella to tuck into one of these :)

      Reply
  5. Lindsay says

    March 22, 2017 at 5:36 pm

    OMG I see a crepe and mimosa in the near future (aka this weekend).

    Ps: making your paleo choc chunks tomorrow!

    Reply
    • Rachel says

      March 22, 2017 at 5:39 pm

      Yes that sounds like a perfect pairing!! Hope you love the chocolate chunks :) thanks Lindsay!

      Reply
  6. taylor @ greens & chocolate says

    March 22, 2017 at 6:52 pm

    These look amazing!! I’d definitely go for the sweet crepe! ;)

    Reply
  7. Kayle (The Cooking Actress) says

    March 23, 2017 at 5:27 pm

    WHAT WHAT WHAT??

    You are a freaking magician. I cannot believe that these amazing, flawless, crepes are made with THOSE ingredients. so cool!

    Reply
  8. Joanne says

    March 23, 2017 at 7:29 pm

    These look incredible! You mentioned using a thin spatula; what brand do you use? I am not sure if my Farberware’s are thin enough to flip crepes.

    Reply
    • Rachel says

      March 24, 2017 at 8:23 am

      I use a thin metal off-set spatula – not sure of the brand because I got it at a restaurant supply store, but any pretty thin spatula should do the trick!

      Reply
  9. Laura | Tutti Dolci says

    March 25, 2017 at 10:59 pm

    Yes please, a stack of these crepes is exactly what my weekend needs!

    Reply
  10. Linda says

    March 30, 2017 at 9:46 pm

    DEFINITELY making these this weekend! My boyfriend LOVES crepes and used to eat them at brunch every weekend until his doctor told him to cut out gluten (gnarly gut issues). So we are always searching for gluten free alternatives to his past-time favorites. Thanks girl!! I’ll tag you when I’m finished making them! :)

    Reply
    • Rachel says

      March 31, 2017 at 10:53 am

      I hope you and your boyfriend love them, Linda! So excited for you to try them :)

      Reply
  11. Lori H. says

    April 8, 2017 at 6:39 am

    We just got done eating these for breakfast. I had to cut my two toddlers off at two a piece filled with your amazing banana bread nut butter – they LOVED them! And I had one with egg, spinach, and tomato and it was delicious! This is a much better crepe recipe than others I have tried so thank you like always Rachel for a great recipe!

    Reply
  12. Ashby says

    July 17, 2017 at 5:52 am

    These were disastrous for me… I’m not sure what I did wrong, but when I tried to flip them they dissolved into a soggy mess. They won’t stick together AT ALL

    Reply
    • Rachel says

      July 17, 2017 at 9:43 am

      How odd, Ashby – are you sure that they were spread thin enough and allowed to cook for long enough before you tried to flip them? They should be pretty much cooked through by the time you’re ready to flip.

      Reply
  13. Dee says

    December 30, 2017 at 6:27 pm

    I have made this recipe a few times now and absolutely love it! The only time I had a problem was when I put it in the fridge to set for 10 mins as suggested, other times I just whip it up in a jug with a whisk and leave it on the bench while I cut fruit up, the coconut oil went all lumpy when chilled and I think that was the problem, I won’t try another recipe that’s how much I love this!!! thank you!

    ★★★★★

    Reply
    • Rachel says

      January 2, 2018 at 8:05 am

      Thanks so much for your feedback, Dee! So glad you’re loving the crepes!

      Reply
  14. Michele says

    July 13, 2018 at 5:18 pm

    My son loves crepes. He has a sensitivity disorder and is very fussy about what he will eat. He said he likes these better than regular crepes. He said, “They are like crepes but with more flavor” . We made coconut cream whipped cream and cooked strawberries and blueberries with applesauce for the filling.

    ★★★★★

    Reply
    • Rachel says

      July 23, 2018 at 8:47 am

      That makes me SO happy to hear, Michele! Sounds so delicious – so glad you’re all enjoying them :)

      Reply
  15. Martha says

    July 24, 2018 at 1:32 am

    Your crepes are amazing! I am from France and I don’t miss the regular kind even a second!
    I have made them many times:)
    I am currently in France visiting my family and I wanted to make some for them but I realized I mistakenly brought tapioca flour instead of adoration flour. Have you tried it with tapioca? When I Google it, it seems to be fine.
    Thanks!

    ★★★★★

    Reply
    • Rachel says

      July 24, 2018 at 9:55 am

      Hi Martha, what a compliment!! So thrilled to hear you’re loving them – extra flattering considering you’re from France! Tapioca flour should be just fine here :) enjoy!

      Reply
  16. Bryan says

    December 23, 2018 at 1:14 pm

    Crapes are one of the staples for weekend breakfast in this house. I have tried many variations of gluten free and then grain free due to my wife’s sensitivities. Until now I have not found a perfect substitute. This is awesome, they cook with the same consistency of “normal” crapes and don’t fall apart like most gluten free foods. I did alter a bit due to what I had, used coconut cream instead of almond milk, therefore left out the coconut oil. Filled with Coconut yogurt and topped with peaches gave my wife a great breakfast!!

    ★★★★★

    Reply
    • Rachel says

      December 26, 2018 at 8:54 am

      Sounds so delicious!! So thrilled you and your wife enjoyed these, Bryan. Thanks so much for the feedback.

      Reply
  17. Kimi says

    November 9, 2019 at 8:01 am

    These came out amazing!!! What’s the best way to store the extras?

    Reply
    • Rachel says

      November 10, 2019 at 6:39 pm

      I would keep them wrapped up in the fridge for a few days!

      Reply
  18. Ann Opinion says

    January 4, 2020 at 1:34 pm

    These turned out nicely once the batter rested long enough because I over blended it seemingly causing too many air bubbles. The flavor is nice and I found it wasn’t too eggy like some paleo crepe recipes I’ve tried. Thanks for the recipe!

    ★★★★★

    Reply
    • Rachel says

      January 6, 2020 at 1:00 pm

      So glad you’re enjoying the crepes, Ann! Thanks so much for your feedback.

      Reply
  19. Ann Opinion says

    January 22, 2021 at 1:24 pm

    I’ve made these twice the first time I did the pre-refrigeration and they fell apart. The second time I simply let the batter rest on the counter as one comment suggested and they came out perfect.
    I like these because they are similar to a standard crepe recipe I use to make years back prior to going paleo. They are not too ” eggy” as I’ve found with other paleo crepe recipes.

    ★★★★★

    Reply

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