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.
Paleo Crepes
Ingredients
- 2 tablespoons coconut flour
- 4 large eggs
- 1 tablespoon coconut oil, melted over very low heat
- ½ cup water
- 2 tablespoons coconut oil, for cooking
Instructions
- In a food processor, pulse together coconut flour and eggs
- Add 1 tablespoon of coconut oil and water and pulse until thoroughly combined
- Heat 1 teaspoon of the coconut oil in an 8 inch frying pan over medium-low heat
- Scoop ¼ cup of the batter onto the skillet to spread the batter to the edges of the pan
- Cook until small bubbles form and burst on the surface of the crepe, then flip and cook the other side, 4-5 minutes total
- Transfer the crepe to a plate
- 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!
shari says
I know what my treat breakfast is going to be this weekend! Thank you!
spicegirlfla says
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.
Fran says
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.
Roxanne says
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.
Lauren says
Yum! These are similar to a dutch baby I love to make. Crepes are one of my favorite foods.
Lauren says
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!
Val Cortes says
Elana, can you please clarify the total amount of coconut oil for the batter. It is not cleat to me. Thx!
Lori says
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!
Liz says
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.
melissa says
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.
Susan says
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.
Nancy says
This sounds heavenly! Going on our menu soon.