Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

paleo crepes

Paleo Crepes

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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.

Print Recipe
Paleo Crepes
Serves:6crepes
Ingredients
Instructions
  1. In a food processor, pulse together coconut flour and eggs
  2. Add 1 tablespoon of coconut oil and water and pulse until thoroughly combined
  3. Heat 1 teaspoon of the coconut oil in an 8 inch frying pan over medium-low heat
  4. Scoop ¼ cup of the batter onto the skillet to spread the batter to the edges of the pan
  5. Cook until small bubbles form and burst on the surface of the crepe, then flip and cook the other side, 4 to 5 minutes total
  6. Transfer the crepe to a plate
  7. Repeat the process with the remaining oil and batter, then serve

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

  1. Can we use a blender to blend the eggs and coconut flour? Or do we need to use a food processor?

    Reply

  2. These are great! I made some modifications by adding half a Tbsp of coconut sugar, and using Almond milk instead of water. After I made the first couple of crêpes, I tasted a bit and it was eggy (as I expected given the ingredients and the comments) so I experimented with adding a bit of plain flour to the remaining mix (just a heaped tsp) and it took away some of that egginess (which I didn’t mind in the first place) and it was so yum and light. I filled it with cottage cheese, banana slices, and maple syrup. Will definitely be making these again.

    Reply

  3. I made these today. I’m on a SIBO diet and these crepes were delicious! I filled them with baked chicken, broccoli, and cheddar cheese. I did have to toss the first two since it’s been a while since I made crepes. It helped that I bought a good crepe pan. I will be making these a lot from now on. I’m going to try them in a dessert too. Thank you!

    Reply

  4. Wow, I’m really disappointed with this recipe. I’ve been using this website for other meals for years and has always been pleased. But these crepes don’t taste anything like crepes! They taste like a plain omelet! Awful when you expect something else.
    Sorry Elana. I have to keep looking for another healthy recipe for crepes, maybe with almond flour. I love all your almond flour recipes!

    Reply

    • Hi Unknown, thanks so much for your comment! I think you’ll love these crepes if you use the ingredients, and especially the brands, recommended in the recipe :-)

      Reply

    • Hi Elena,

      Do you have nutrion facts for any of the SCD recipes? Beside having UC, my daughter was just diagnosed with Type 1 diabetes. She loves your low carb recipes however, she needs to know the number of carbs in each.

      Reply

    • No I agree. Very not good. I wish I knew exactly how anyone has ever flipped these, I have a like SCIENCE super nonstick ceramic pan that nothing has ever stuck to before and they just defied the dang laws of physics. Turned into an eggy mess.

      Reply

  5. Elana, I could just hug you! These crepes are yummy — so delish! The first one in the batch was a bit scraggly and fell apart, but the rest of them were perfect. Thank you!

    I have read your blog and imagined making some of your recipes . . . but I’ve never taken the plunge and actually cooked anything you suggested till today. I’m so glad I made these crepes. And now I’m “in the pool” 100% on a healthy food plan. I’m tired of feeling bad — having numb hands and an overall sense of heaviness. I’m going shopping and I’m getting the pantry ingredients I need to follow a healthy meal plan. I cleaned out all the preservatives and hydrogenated oils several years ago . . . but that bread . . . oh, that wheat and gluten has been my downfall. Now I’m done with all that craziness.

    Thank you for being such a wonderful, caring inspiration. And thank you for all the recipes in your archives. Wow!

    Blessings on your sweet little head, and have a beautiful spring in the Rockies.

    Reply

    • Leslie, hugs right back to you. I’m so glad we’re on this healthy eating path together. Your comment made my day :-)

      Reply

  6. This is the first time I’ve been able to cook coconut flour pancakes successfully thanks! Love your recipes!

    Reply

  8. These were delicious!! They ARE eggy tasting, like most coconut flour recipes, but it didn’t bother me at all when they were drizzled with fresh blueberry syrup…and I think they’d be outstanding with savory fillings. And they are delicate, as crepes tend to be, but with a little patience (and 2 spatulas) they flipped beautifully. I also agree with the comment that if the pan is too hot the batter sort of curdles and the end result doesn’t look as pretty, but turning the heat down solved the problem. Thanks Elana!

    Reply

  9. Is food preprocessor necessary? Ive tried without it and the crepe breaks apart when trying to flip over :/

    Reply

      • I did freeze them so I could take them on a trip to use for my breakfast in a hotel. Seemed to be fine. I put them in the fridge and then the microwave briefly to warm and topped with cooked berries. Better than any crap in a hotel and I know where my eggs came from.

        Reply

  11. Although I have been a strict gluten free-er for over 5 years, I have just started the Paleo journey. I am amazed at how much better I feel, and have been searching for recipes that appeal to my husband who has no restrictions (but is very supportive.) The two Paleo cookbooks I have picked up are good, but contain a lot of duplicated recipes. I look forward to trying more of your Paleo creations because these crepes look fantastic!

    Reply

  13. Thanks for this recipe it looks so easy! I am going to jazz it up with some mint flavored coconut whipped cream, strawberries and fried bananas

    Reply

  14. My husband and I love your chicken recipe in the paleo cookbook! We make that all the time. We used to make the almond crust tart with the egg filling every single weekend.

    We would LOVE if you would put out a nut-free cookbook or even nut-free paleo cookbook (although I know that seems almost like a misnomer). We used to use almond flour all the time but my 2 year old son is anaphylactic to both peanuts and tree nuts so we are a nut-free home! We love your recipes!

    Reply

  16. These are exceptional! I literally whipped up a batch in about 5 minutes. They are quite eggy tasting, so next time I may put a bit of vanilla and a splash of maple syrup in the batter. But yeah, really enjoying these :)

    Reply

    • Hi Haley, so glad to hear you say that these are exceptional! Please let us know if you make changes to the recipe :-)

      Reply

  17. Thank you for this recipe! It worked perfectly in our single-serving blender. I also wanted to let you know that I initially found this recipe on a website called PaleoHacks. I cannot find any credit to anyone on their recipe, but maybe it is different because they included ingredients for the toppings in their ingredient list? I’m not sure how it works. Just wanted to let you know.

    Reply

  18. I am wondering if you can make this with almond flour or arrow root flour instead of coconut flour? I find coconut flour to be gritty.

    Reply

  19. I bought this book about two years ago but just recently began trying some of the recipes. I’ve liked almost all of them except for the Paleo Tortillas recipe on page 41. My husband is from New Mexico and loves tortillas so this recipe was sure to be a hit for us if it worked. Sadly it didn’t. The tortilla recipe is very similar to the crepe recipe. And that’s exactly what it reminded me of when I made it. Very eggy, more like a very thin omelette. I tried looking for that recipe but couldn’t find it here, that’s why I commented here.
    Any ideas on how to make a Paleo tortilla that is more flour based than egg?
    Thanks!

    Reply

    • Use Gram flour, also known as chickpea flour you will love it. I cannot tolerate almond
      flour and tried for a long time to find a flour for crepes/pancakes/tortilla flour other than coconut or
      almond which is used in absolutely everything.

      Reply

  20. This recipe did not work for my husband and me either. It was like scrambled eggs. We even tried to add more liquid and coconut flour. We are staying in CO so there’s an altitude issue—-there won’t be any crepes like the ones my Dad makes which is very much like the recipe by Alton Brown. But, this is the only recipe out of three others that I have tried on Elana’s website. I’ll keep searching for a comparable crepe recipe though that does not use white flour and sugar.

    Reply

    • After making this recipe a couple times I think I may have an idea of what happened to those who said they made scrambled eggs: the pan was too hot. There is a lot of water in this recipe and if it comes to a boil all at once then the egg will curdle. I had great success using a cast iron pan at medium heat, swirling the batter in the pan to get a nice even coating, and waiting until the top was almost completely cooked before flipping. These crepes are awesome – a pantry staple I had not been able to reproduce since going grain free. Thanks Elana!

      Reply

  21. Wow! I decided to go savory for breakfast this morning! Filled with cooked sweet potato bits, bacon, avocado and arugala! My taste buds are singing with joy!!!! The consistency was perfect and I just did a half batch as I was solo! Thank you for sharing!!!

    Reply

  22. Elana, we love this recipe. Just thought you would like to know that fullhealthguru stole this recipe and put it on their website without any changes, and NO attribution to you.

    Reply

    • Joy, thanks for letting us know! We’ve contacted the site. If you wouldn’t mind doing the same they just might provide a credit or take it down. Again, many thanks!

      Reply

  23. This didn’t work for me at all. I couldn’t flip then, and when I finally peeled them off the pan they were basically just flat scrambled eggs.

    Reply

  25. How can I adjust the recipe to also include a very ripe banana?

    I added one very ripe banana to the food processor as well as as a bit of vanilla and only used a 1/4 cup of water. The batter still seemed quite watery. I made very thin and small crepes as they were difficult to flip over and would easily break. I eventually had some success after a few attempts. I just made sure to use enough coconut oil on the pan and have it on a low-med temperature and a lot of patience!

    However I would still like to know you’re input, for next time!

    Also they taste a bit eggy, is that normal. It seemed the longer they cooked the more you could taste the eggs.

    Thanks! :)

    Reply

  28. These crepes were really nice–they passed with my kids who are prone to rejecting coconut flour-based things. They *are* eggy, close to a very thin omelette, as coconut flour/egg baked goods usually are, but were still very good with a fruit filling and dusting of powdered sugar. They would be excellent with a savory filling.

    Reply

  30. I do not have your cookbook but after looking at this recipe and several others here on your blog, I think I truly need to do so! I’m excited to try this crepe recipe. I’ve missed making my “old” version of crepes.

    Reply

  31. One of my favorites is the Shepherd’s PIe. Sometimes I use ground Lamb instead of beef, very tasty. It’s one of the recipes that got my husband into the Paleo Lifestyle – that and the Chocolate Pecan Pie. Thank you for all the great recipes.

    Reply

  32. There are so many good ones. My favorites are Balsamic Rosemary Beets, Cauliflower Rice, Chocolate mint Cookies, Cinnamon Raisin Cookies, and Flourless Nut-free Brownies. Great cookbook, even for those who aren’t gluten intolerant! Want to try the crepes this weekend.

    Reply

  34. Thanks for the great recipe! I just made almond flour crepes yesterday and am looking for another grain-free option to add variety to Sunday brunch. These look wonderful!

    Reply

    • The 1 tablespoon of coconut oil goes into the batter (see step #2). The other 2 tablespoons are used 1 teaspoon at a time in the pan for frying each of the 6 crepes (3 teaspoons=1 tablespoon, so 6 teaspoons=2 tablespoons). Hope that helps!

      Reply

  36. I just tried a halved recipe of these crepes and they came out great! I substituted coconut oil with olive oil and added a little vanilla extract. The first 3 kinda fell apart, but that’s because I didn’t keep them on the pan long enough and had the heat too low. After that was fixed they held together wonderfully. I also think waiting for the coconut flour to soak in more of the liquids helped keep the structure of the crepes. After eating these I felt more satisfied than if I had made the same number of crepes with a wheat flour recipe.

    Reply

  37. does anyone have any thoughts on replacing almond flour with quinoa flour or coconut flour for these recipes? They look amazing but I buy my almond flour from the bulk bin at our natural food store and I have no idea if it’s blanched or not. I understand it’s best just to experiment for yourself but honestly, these kinds of recipes are more expensive than the norm for all of the ingredients and I hate to waste a batch of something if it doesn’t work out. Thanks for any insights or suggestions.

    Reply

    • They already call for coconut flour, so I’m not sure I’m understanding. But in general, almond flour and coconut flour cannot be easily subbed for each other–they are whoppingly different as far as moisture/fat content. Not familiar with quinoa flour, but my guess is that it would not work well. Really, coconut flour is its own thing and its effects in recipes are pretty unique.

      Reply

  41. Can I use a blender and just pulse it together in there? Also, do these freeze well? Can I pre-make them and just heat it up? Thanks!

    Reply

  43. My birthday is this weekend too!! And those look and sound like an amazing way to celebrate! Thank you for the recipe!

    Reply

  45. The classic salmon burger. I never thought I would like Dijon mustard and salmon, but it’s great. And, the crisps, I love the crisps. Next I want to try the chai, and maybe the brownies when I have some help eating them…

    Reply

  46. Actually, I checked it out of the library first and there were so many great recipes that I ended up buying it. I love your version of Chicken Marbella. It’s really delicious. And the paleo bread recipe…of course.

    Reply

  47. I make my batter the night before and make tiny little Swedish pancakes. It works best when you let the batter sit at least an hour. Also add Swiss chard that has been steamed and squeezed dry. Blend to add veggies for the regular pancake.

    Reply

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