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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.
- 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 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
– Izzy
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 :)