These gluten free, paleo crepes are SO easy to make. Stuff them with your favorite fillings for a healthy breakfast or brunch that’s only 75 calories and 3 SmartPoints!
Sometimes I feel guilty for my gluten free pancake obsession.
I mean, food obsessions are good and all (hello oatmeal recipe with blueberry cheesecake swirl that I eat every day of LIFE) but it’s always nice to SHARE the <3 <3 <3 ya knowwww?
Which is where these paleo crepes come in.
They’re bayyyysically what a pancake would look like it was not something delicious to fill our bellies, and it was a real life-thing that had to live a hard-real-life like you and I.
You know. SPREAD TOO THIN.
Don’t tell me you don’t understand this. WHY ARE THERE SO MANY THINGS TO DO EVERYDAY?
#thestruggleisreal.
Plusplusplus, it makes me feel better about my gluten free pancake addiction because I can eat paleo crepe and pretend that I am stepping outside of my comfort-food zone but, REALLY, you and I both know it’s a secret ninja-stealth way to NOT DO THAT AT ALL.
Sneaky sneaky yo.
Right outta the gate, I need to tell you something super-important about this light, tender, delicate little thin-pancakes-called-crepes. So, turn off your taste bud for 2 seconds, and turn on your listening ears. No multitasking allowed here crepe-eaters of the world. THIS IS I-M-P-O-R-T-A-N-T:
These paleo crepes are stupid-easy. Like, put everything in your blender, press GO or “on” if you don’t want to sound as fun,) let them sit for 30 minutes and then pour into a pan. VOILA! Paleo crepes can be yours in those simple steps!
BUT, before you can reach out and grab above mentioned easy crepe-deliciousness, and experience the magical brunch YUM that awaits your eager, healthy breakfast loving self, let me be super real with you: this healthy crepe recipe takes time.
Liiike, quite a bit of it.
You need to cook these delicate little ladies LOWWWWWWW and SLOWWWWW, or else crepe DOOM and BAD THINGS and GLOOM is in your breakfast forecast. That would obvi not be a happy way to start the day and I would NOT want you to wake up with dreams of sitting down to a steaming hot cup of coffee accompanied by a tender, chewy crepe piled high with ALL THE FILLINGS…..and then end by crying into a piece of toast. And NOT avocado toast guys.
Boring. DRY. MAYBE EVEN BURNED Toast.
IE: bad food. IE: DO NOT LET IT HAPPEN. IE: MAKE THE CREPES AS I INSTRUCT YOU.
We clear?
Phew. I am glad that we got that outta way so that we can focus on more yummy things at hand.
For instance, all the possible goodness that you can shove, stuff and CRAM into these crepes. I decided to NOT make a filling for this recipe because I knew that I was already going to boss you around with the “COOK THEM LOW AND SLOW” yelling that just happened. I wanted you to have some of your own say, so YOU get to pick whatever your <3 desires to fill these paleo crepes.
BUT, highly-recommended-you-should-do-it suggestion: A sprinkle of coconut sugar and a squeeze of fresh lemon juice. SRSLY. So simple. SO amazing in your mouth.
I wouldn’t lie to you.
But, whatever you decide on, I just ask that you decide to include paleo crepes in the very imminent forecast of your life.
I feel like it will be a decision that makes morning you a very happy human indeed.
Ingredients
- 1 Cup Unsweetened cashew milk or almond milk
- 1/4 Cup Coconut flour 26g
- 1/4 Cup Tapioca Flour 30g
- 2 Tbsp Coconut sugar
- 2 Tbsp Coconut oil melted
- 4 Eggs
- 1 pinch salt
Instructions
- In a large blender, blend all ingredients until smooth and well combined. Place in the refrigerator for 30 minutes, to let the coconut flour begin absorbing some of the liquid.
- Preheat a VERY NON-STICK * (read notes) 10 1/4 inch pan on medium-low heat. A light rub of coconut oil is a good idea if your worried about the non-stickiness of your pan. **
- Pour a scant 1/4 cup (just under 1/4 cup, or 3.5 Tbsp) into the pre-heated pan and swirl around until the pan is evenly coated.
- Cook until the outsides of the crepe darken and the inside feels just set, this takes 4-6 minutes depending on your pan. Mine were perfect about 4.5 minutes.
- Very gently pick up the crepe and gently flip over. Cook until the other side is just set, only 20-30, you don't want to dry them out! Repeat until all the batter is used.
- Top with whatever your heart desires and DEVOUR.
Tips & Notes:
** It really helps to preheat your pan for a good 5 minutes before starting to make the crepes, since the temperature is so low.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 3 POINTS+: 2. OLD POINTS: 1
Want more paleo breakfasts?
Paleo Egg Muffins with Ham, Kale and Cauliflower Rice
Breakfast Burrito Bowl with Sweet Potato Noodles
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
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Ilka says
This is such a great recipe and a much healthier version of the traditional kind. If you want to share it with us at Sunday Fitness & Food Link-Up we would love to have you! Have a great week!
Taylor Kiser says
Thank you so much!
Pamela King says
These sound delicious! Can they be made a day in advance, separated by parchment, and refrigerated?
Taylor Kiser says
I have not tried it with the actual cake, but I’ve made just the crepes before and left them in the fridge as long as they’re separated and covered with no problem at all! Thanks!
Anna Wright says
Its really a nice recipe .Thanks for sharing.