Gluten-Free Crepes (Paleo & Grain-Free)
These Gluten-Free & Paleo Crepes are so easy to make, and are made with such healthy ingredients! This gluten-free crepe 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 gluten-free 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 my dental assistant. She’s the sweetest and always asks about the site and the things I’ve made recently.
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. 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. When I studied abroad in London and traveled constantly around Europe, I ate a LOT of crepes. I remember having 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, crepes are going to be on the menu a whole lot more. Especially because of how darn easy they are to whip up!
How do you make these paleo crepes?
We make the batter for these gluten-free crepes in the blender! Simply combine all of the ingredients and blend until smooth. 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 you’ve heated your pan and chilled the batter, it’s time to make your crepes! Just pour on some batter and swirl it around in your pan to thin it out. Then, flip it over carefully with a thin spatula when it is cooked through. It will only need about 30 seconds on the other side to cook. Repeat with all your batter, and serve!
Can I prepare the gluten-free crepe 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 you’ve finished making your crepes, 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. Some of the leftover crepes went savory with chicken, pesto, and baby kale. So good!
Want crepe filling inspiration?
- Butter, cinnamon, and sugar
- Nutella and/or peanut butter
- Peaches & cream
- Cream cheese + your favorite fruits
- Strawberries & cream
- Ham & cheese
- Pesto & roasted vegetables
- Sauteed mushrooms & spinach
- Monte cristo
- Eggs & bacon
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, and let me know what filling you chose in the comments below!Print
Paleo Gluten-Free Crepes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 crepes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
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…
- 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.
Keywords: paleo crepes, gluten-free crepes, easy crepes
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!
Testing this recipe was the first time I had made them too! They’re SO easy and so delicious. Thanks Gayle!
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!!
They’re so easy, Ashley! Thanks so much :)
I’ve never made crepes and I have no idea why??? Now I have an excuse to try with this easy recipe. Looks delicious!
Thanks Megan – you’ll love them!!!
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
Thanks so much Izzy! I definitely need to make myself some healthier Nutella to tuck into one of these :)
OMG I see a crepe and mimosa in the near future (aka this weekend).
Ps: making your paleo choc chunks tomorrow!
Yes that sounds like a perfect pairing!! Hope you love the chocolate chunks :) thanks Lindsay!
These look amazing!! I’d definitely go for the sweet crepe! ;)
WHAT WHAT WHAT??
You are a freaking magician. I cannot believe that these amazing, flawless, crepes are made with THOSE ingredients. so cool!
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.
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!
Yes please, a stack of these crepes is exactly what my weekend needs!
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! :)
I hope you and your boyfriend love them, Linda! So excited for you to try them :)
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!
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
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.
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!
Thanks so much for your feedback, Dee! So glad you’re loving the crepes!
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.
That makes me SO happy to hear, Michele! Sounds so delicious – so glad you’re all enjoying them :)
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.
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!
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!!
Sounds so delicious!! So thrilled you and your wife enjoyed these, Bryan. Thanks so much for the feedback.
These came out amazing!!! What’s the best way to store the extras?
I would keep them wrapped up in the fridge for a few days!
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!
So glad you’re enjoying the crepes, Ann! Thanks so much for your feedback.
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.
So glad you’re enjoying them!!
These were brilliant and super easy to make. I’m adding this to my list of other GF crepe recipes! Question: how
Many calories per crepe?? Thanks so much
Hi Emily, all nutritional info has been added to the post! You can see it at the bottom of the recipe card. Hope this helps, and so glad you’re enjoying the crepes!
Can these be frozen or refrigerated for awhile ?
Yes for sure! The fridge would work for a day or two, or freeze wrapped well/in an airtight container for a few months. Thaw in the fridge before using.
Thank you soon much for the quick response!
This is by far the best paleo crepe recipe I have found! Closest to the real thing, delicious and easy to make! Thank you!
SO glad you’re loving it – thanks for the feedback!!
Can I make the batter the night before ?
Yes that should be fine!
Honestly amazing crepes, waited so long to find the perfect paleo recipe. Thank you!
So glad you’re loving them!
Delicious and perfect!! I’ve been looking for such a recipe for years and have tried many and not been impressed but I was truly very impressed with this recipe!! Thin, light , crispy on outside but soft on inside so it can still be rolled up!! Also an easy recipe with regular type ingredients!! Thanks for posting!!❤️❤️❤️❤️❤️
So glad you’re loving them, Gisele! Thanks for the feedback :)
super easy to make, didn’t change anything in the recipe (except forgetting the salt) and they came out perfect and yummy. Easily feed a family of 4. This ones a keeper.
So glad you loved them, Eileen!
These are amazing – my go-to crepe recipe. I only use 3/4 cup of milk and don’t add any sugar which possibly makes them easier to flip. I also subbed the oil for butter, and have used reg milk and cashew milk. Both great.
Thanks for sharing your tips, Kim! So glad you’re loving them :)