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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.
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 :)
Seriously yummy. I was worried that it would be too eggy but it wasn’t. Served it with a paleo berry compote and whipped coconut cream. Even non paleo family really enjoyed it. Thank you!!!
Glad you enjoyed it, Wendy! Thanks for the review.
First I made the savory ham& swiss ones with mustard but then I had to try some banana and nutella! Wow these were so easy and delicious. I’ll definitely be making them again. Yum!
Sounds so yummy, glad you’re enjoying them!