This paleo crepe recipe is from my latest book Paleo Cooking from Elana’s Pantry. Like all of the recipes in that book, this one is healthy and super easy to make. I think that’s the biggest compliment I get about Paleo Cooking from Elana’s Pantry –that the recipes require very few ingredients, are an absolute breeze to assemble, yet wow those who eat them every time. Truly a winning combination.
These nut-free low-carb crepes are made with only four ingredients –coconut flour, eggs, coconut oil, and water. When you are making them the batter will look a bit watery. Don’t worry though, it will thicken up nicely after it sits for a minute or two, and you will have gorgeous crepe batter.
If you’re wondering how to make healthy crepe filling try my quick and easy Cherry Berry Syrup, and then smother these healthy coconut flour crepes in my luscious Coconut Whipped Cream. Those three quick and easy recipes are depicted in the above photo.
I haven’t tried making savory crepes, but I imagine these would be amazing with sauteed onion, spinach, turkey bacon, and mushrooms served up for a deliciously, healthy dinner. For now we’re enjoying these breakfast crepes, though of course, we often have them for brunch. They also make a mighty fine dessert crepe when served whipped cream and drizzled with melted dark chocolate.
A bunch of people have asked me if they could use these Paleo Crepes as a coconut flour tortilla. I haven’t tried that because I use romaine lettuce or bib lettuce to make tacos for our family in an effort to eat as many vegetables as possible on a daily basis! If you are looking for something more traditional as a corn or flour tortilla replacement, these paleo crepes might just work for that.
Finally, this recipe calls for two tablespoons coconut flour and four eggs –that is not a typo. A little coconut flour goes quite a long way. Coconut flour is a very dry flour that absorbs a ton of moisture, hence the unusual ratio of wet to dry ingredients in this recipe.
Do you own a copy of Paleo Cooking from Elana’s Pantry? If so leave a comment and let me know what your favorite recipe is in that book!
Comments
112 responses to “Paleo Crepes”
I really enjoyed these crepes! I found the texture to be quite similar to grain/wheat-based crepes with a much healthier nutritional profile! And honestly crepes are just a vehicle to eat chocolate in the morning, so the chocolate masked any egginess…lol.
I used my blender to combine the ingredients, which worked great, and then cooked them in my large cast iron pan (with more oil than called for in the recipe since my pan is larger) and they cooked up wonderfully – no issues with sticking to the pan or being able to flip them. Thanks, Elana, for another delightful recipe!
Cate, thanks for letting me know this is a delightful recipe :-)
Why are the ratio’s so not standard to regular crepes (which is 2 eggs, 1 cup of flour and 1 cup of milk and a second cup of milk or water) i mean for a basic recipe. I tried replacing the flour with coconut flour and failed miserably. I am a little confused why are the eggs doubled and the coconut flour not even halved its like a small portion. please help sort this out. thank you!
Yelizaveta, thanks for your comment! For more on that please go here:
https://elanaspantry.com/paleo-baking/
Have a wonderful day!
Elana
Thanks for the recipe! Not sure what I did wrong though, mine tasted like omlettes :-(
Shirien, thanks for your comment! For best results use the brands I link to in the ingredients portion of the recipe :-)
Is there a good substitute for coconut flour? I can really only do almond and rice flour for the most part. Do you think either of those would work? I’m on the blood type diet, and coconut flour is a no for me.
Karla, I haven’t tried that so not sure :-)
Great recipe! Loved them! Thanks
Priyanka, thanks for letting me know you love these crepes!
Great recipe! I halved it cause it was just for me, it made two large crepes. I did one sweet and one Savory . Loved them! Thanks
Jennifer, thanks for letting me know you love this crepe recipe!
I must try these this weekend. I’m going to go for spinach and feta cheese…a la spanokopita.
Anne, that sounds incredible!
I only had two eggs, made it anyway and it was good.
If you can have some carbs, add a tablespoon of buckwheat flour. The texture will be much better!
A. thanks for your comment!
How is the Cherry Berry Syrup Keto? (It’s under the Keto recipes). I would have thought that there was too much sugar in it for it to work? I have been following your recipes for a number of years now and they have been a life-saver. Now I want to go Keto, and just need to be sure as to the amount of carbs the syrup would have.
Sarah, thanks for your comment. The Cherry Berry Syrup recipe is listed under my Low-Carb Diet section, not the Keto Diet section :-)
These looks yummy! Can I make them ahead and store them? Do they keep? Thanks!
Dana, thanks for your comment! I haven’t tried that so not sure :-)
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