Grain-free paleo crepes made with almond flour and tapioca flour. Top these amazing crepes with fresh fruit, almond butter, jam, or pure maple syrup for an amazing breakfast or brunch!
When I was growing up, I thought every kid ate crepes on the weekends. My mom served my siblings and I pancakes, waffles, or crepes regularly and allowed us to choose our favorite toppings. It was news to me when I finally discovered crepes aren’t a regular thing in most households.
I do love the tradition of making special breakfasts on the weekends, to the extent that I carried the tradition over into my own life. Over the last eight years, I have been making paleo pancakes, waffles, or crepes.
Get a load of this plate! ^
This paleo crepe recipe is easier than its all-purpose flour counterpart, if you can believe it! All you do to prepare the batter is toss everything in a blender, and you don’t need to wait for the batter to chill in the refrigerator the way you do with regular crepes.
How to Make Paleo Crepes:
While crepes have a fancy aura about them, they’re super easy to make. For this particular recipe, simply add all ingredients to a blender and blend until smooth.
Add a small amount of avocado oil to a non-stick skillet or griddle and heat over medium-low. Wait a couple of minutes for the skillet to get all the way hot!
Pour ⅓ cup of batter in the center of the hot skillet slowly, allowing it to pool outward into a perfect circle. If you’d like, you can carefully rotate the skillet to get thinner, bigger crepes.
Cook until bubbles rise to the top of the crepe, then carefully flip it to the other side. Continue cooking 30 seconds to 1 minute longer.
Repeat this process for the rest of the batter, and get ready for the crepe of your dreams!
Top with your favorite toppings and enjoy!
- Use hazelnut flour in place of almond flour.
- Replace tapioca flour with arrowroot flour (but don’t replace with anything else 😉
- Use any type of non-dairy milk or regular milk in place of almond milk (full-fat canned coconut milk is great!).
- Do as I did and drizzle with almond butter and raspberry chia jam with fresh raspberries, or go with sliced banana, blueberries and honey.
- Make a savory filling with your choice of protein, cheese, and vegetables.
- Make a fruit compote with fresh or frozen berries.
- Spread hazelnut butter on the inside for creamy chocolatey goodness.
- Go classic with butter and pure maple syrup.
- Drizzle with lemon juice and sprinkle with confectioner’s sugar, or make a paleo lemon curd for serving.
Can I freeze crepes?
These crepes freeze very well! I simply place them in a sealable bag and stick them in the freezer. When I want to reheat them, I thaw them at room temperature or in the refrigerator first. If you’d like, you can individually wrap each crepe to make the reheating process easier (or else you’ll need to thaw all leftover crepes and peel them apart).
Enjoy these beauties for weekend breakfast or brunch!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make these Paleo Crepes, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
- Add all ingredients for the crepes to a blender and blend until smooth.
- Heat a small amount of avocado oil over medium-low heat in a non-stick skillet or griddle.
- Once the skillet it completely hot, measure out ⅓ cup batter and pour slowly in center of skillet, allowing the batter to naturally funnel outward into a circle. Cook until many bubbles rise to the surface of the crepe and the sides firm up. Carefully flip and cook an additional 30 seconds to 1 minute, just until crepe is cooked through. Repeat for remaining batter.
- Stuff or top crepes with choice of toppings/stuffings.
Nutrition Information:Yield: 9 Serving Size: 1 grams
Amount Per Serving: Calories: 137Total Fat: 10gSaturated Fat: 1gUnsaturated Fat: 7gCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 6g