Paleo Diet Crepes

gluten free, grain free, dairy free

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One of the things I miss most about living a grain free lifestyle is the ability to wrap food in other foods. Things like tortillas, buns, pita’s, etc. kind of complete a meal, or at least bring it together. Otherwise it’s just another salad with a different protein. After all isn’t a hamburger patty wrapped in a piece of lettuce just a salad with hamburger? This makes me yawn just thinking about it.

These Paleo diet crepes are so easy to whip together, and can be made in advance as well. You’ll see from the picture that this recipe is for a sweet crepe, however it can be turned into a savory crepe by omitting the stevia and adding any type of herb or spice that would compliment what it’s paired with (thyme, rosemary, etc). I like to fill mine with almond butter and banana slices, however don’t be shy to just stick a slab of butter between the sheets and pour some delicious maple syrup over the top!

Paleo Diet Crepes
 
Prep time
Cook time
Total time
 
A very thin and delicious pancake that is grain free. Fill it, top it, or just eat it right out of the pan. It's that good!
Serves: 12
Ingredients
  • ¾ cup arrowroot powder
  • 1½ cups coconut, almond, or (raw) milk
  • 1 Tbs. baking powder
  • ¼ tsp sea salt
  • 4 eggs
  • 2 Tbs. coconut oil melted (plus more for cooking)
  • 2-6 drops liquid stevia
Instructions
  1. Heat a small nano-ceramic non-stick pan (here is the pan I use), or flat cast iron griddle (here is the cast iron griddle I use) over medium heat.
  2. While pan is heating, add all ingredients to a quart sized jar, medium sized bowl, or blender.
  3. Mix using an immersion blender, whisk or blender until all ingredients are thoroughly incorporated.
  4. Add about one teaspoon of coconut oil to the heated pan, swirl to coat.
  5. Pour or ladle about ⅛-1/4 cup of batter into the pan and gently swirl or spread into a circle using the back of the ladle.
  6. Once the batter is set, gently flip the crepe over and let cook on the opposite side until cooked through (about 2-3 seconds).
  7. Fold (if desired) and slide onto a warmed plate. Cover or place in warmed oven.
  8. Top with desired ingredients and enjoy!
Notes
These can be cooked ahead and are very good straight out of the fridge. They can also be quickly warmed up in a buttered pan.
*These crepes are extremely thin. If you would like a crepe that is a bit thicker and easier to work with, I highly recommend whipping up a batch of my coconut pancakes and mixing in a 1:1 ratio (so half cup crepe batter to half cut coconut pancake batter) for a more substantial crepe that has a truly lovely flavor (and a bit more fiber).
Nutrition Information
Serving size: 4 Calories: 309 Fat: 21g Saturated fat: 16g Unsaturated fat: 4g Carbohydrates: 23g Sugar: 13g Sodium: 318mg Fiber: 4g Protein: 9g Cholesterol: 186mg
Shared at: Allergy Free Wednesdays

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Comments

  1. After visiting France, my only sadness moving onto Paleo was zero crepe! Well these are just as good! Thank you South for this recipe. We serve ours with lemon curd and whipped coconut cream

  2. I agree, these are real deal, just like I used to make with my mom in the old days. Thank you so much for this recipe!
    I used coconut nectar instead of stevia and it worked fine, next time i’ll leave it out because i don’t mind my crepes to be a bit bland, toppings (my fav is coconut cream&berries) are sweet enough.

  3. These crepes are REALLY good…not just good paleo crepes, good crepes by any standard! We left out the stevia and stuffed ours with leftover pork roast and gravy, with sautĂ©ed bok choy on the side, but they would be awesome with any kind of filling (sweet filling with the stevia). Delicious dinner!

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