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 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.
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!
The paleo crepe batter is made in the blender – just combine all the 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!
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!
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.
Remember to #bakerita if you try the recipe!
- 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
- ½ teaspoon vanilla extract
- 1 tablespoon coconut sugar
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.
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.
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.
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).
Serve hot with desired fillings.