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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?
Sweet ideas:
- Butter, cinnamon, and sugar
- Nutella and/or peanut butter
- Peaches & cream
- Cream cheese + your favorite fruits
- Strawberries & cream
Savory favorites:
- 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!
Paleo Gluten-Free Crepes
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
- 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.½ cup (48g) blanched almond flour, ½ cup (64g) arrowroot starch, 3 eggs, 1 cup almond milk, ¼ teaspoon salt, 2 tablespoons coconut oil, ½ teaspoon vanilla extract, 1 tablespoon coconut sugar
- 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.
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.
Thanks!
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.
Love those!
So glad you’re enjoying them!!