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!
Michelle says
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!
jo says
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.
Lee says
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.
Jenn says
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!
Chantel says
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!!!
Elana says
Chantel, so glad you are enjoying the crepes and your filling sounds delicious!
Joy says
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.
Elana says
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!
Elysian says
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.
Alex says
I use these for tacos and quesadillas instead of corn tortillas all the time! They work great!
Gennie says
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! :)
Cornerstone Cakes says
Hi, I have included your wonderful recipe in my best Paleo Pancake roundup http://www.cornerstonecakes.com.au/blog :)
Melanie says
Does anyone know if these freeze well? I’d love to make a huge batch to freeze and reheat.
Sarah says
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.