Paleo Crepes

gluten free, grain free, dairy free

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These thin and delicious crepes are Paleo friendly, gluten free, and totally delicious!

When bagels, muffins, and pancakes are out, breakfast can become somewhat of a chore. So I created these Paleo Crepes that are nothing but pure bliss! Whether they’re filled with a nut butter and sliced banana, or eaten straight out of the pan (that’s what happens to the ugly one’s at my house!), these delicate Paleo Crepes are super yummy. 

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!

Gluten free, dairy free, nut free, coconut flour free, and grain free, just about anyone and everyone can enjoy Paleo Crepes.

5 from 1 reviews
Perfectly Paleo 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!
Recipe type: breakfast
Cuisine: american
Serves: 12
  1. Heat a small nano-ceramic non-stick pan, or flat cast iron griddle.
  2. While pan is heating, add all ingredients to a quart sized jar, medium sized bowl, or blender
  3. Mix using an immersion blender or standard 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!
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 Paleo coconut pancakes and mix 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

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  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 sautéed 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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