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Paleo Crepes

These crepes need to be cooked low and slow, which makes them a little time consuming. If you have 2 really good, non-stick pans, I recommend getting them both going at a time!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 11 crepes
Calories 74kcal



  • 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.


*These crepes can be sticky, so make sure you use a really good quality non-stick pan. I originally made this recipe with a really old pan that has all it's non-stick goodness scraped off, and it did not work. I used it an excuse to get new pans and, voila! perfect crepes!
** It really helps to preheat your pan for a good 5 minutes before starting to make the crepes, since the temperature is so low.


Serving: 1crepe | Calories: 74kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 59mg | Sodium: 51mg | Potassium: 22mg | Sugar: 1g | Vitamin A: 85IU | Calcium: 9mg | Iron: 0.4mg