These Paleo Crepes are amazing! They are crepes, wraps, and tortillas, all in one. Believe me, we’ve tried many Paleo crepes / wraps / tortillas and my entire family agrees that these are the best.
We do still love my Paleo Plantain Tortillas, which are a bit more substantial and savory. They’re awesome for tacos–fish, beef, whatever. But these Paleo Crepes are more neutral in flavor, making them very versatile for so many different fillings.
Here are just a few ways to fill your Paleo Crepes:
- banana + nut butter + mini choc chips
- sliced almonds + raw honey + strawberries
- coconut whipped cream + fresh berries
When Mama’s Making Crepes
You know how you can often multi-task in the kitchen? Like, sneak in a few tasks between the tasks of another recipe? Yeah, well this is not a multi-tasking kind of recipe. The crepes themselves are amazingly multi-tasking: they’re great for breakfast, lunch, dinner, or treats. But believe me, you will not want to multi-task while making Paleo Crepes.
Make sure you have at least 30 minutes to devote to this recipe before getting started. First, you’ll mix the batter, which is pretty simple. Then you’ll let it rest while you prepare the griddle. This is the only possible time when you might be able to sneak in a few other kitchen tasks. But don’t forget about the batter!
Next, you’ll tackle the process of creating the crepes one by one. I actually make 3-4 crepes at a time, which requires super-focused attention. Sort of like this:
- Spread crepe #1
- Spread crepe #2
- Flip crepe #1
- Spread crepe #3
- Flip crepe #2
- Transfer crepe #1
- Spread new crepe #1
- Transfer crepe #2
- Flip crepe #3
- And so on.
During this process you will not be able to set the table or visit the bathroom or break up sibling disputes or listen to the intricacies of your husband’s work day. It’s every man for himself when Mama’s making crepes. Nobody minds at my house, because they absolutely adore these crepes. When Mama’s making crepes, there are happy times a-comin’.
Use the Right Tools
These are the tools I’ve landed on for making Paleo Crepes. I use these exact tools every time.
Pan: I use a well seasoned cast iron griddle. This allows me to make 3-4 crepes at a time. I’ve heard a crepe pan works well, too (imagine that), but you can make only one crepe at a time. I often double this recipe, and there is no way I’m going to stand at my stove making one crepe at a time!
Silicone basting brush: This brush works well for spreading a thin layer of coconut oil on the griddle.
Ladle: A small, plastic ladle works perfectly for spooning the batter onto the pan. I use the back / side of the ladle to quickly spread the batter into a thin circle.
Small strainer: My 4-inch stainless strainer is perfect for sifting ingredients with a tendency to clump, like coconut flour.
Tips for Perfect Paleo Crepes
Size: You want the crepes to be about 6-8 inches in diameter. Keep in mind that the smaller the crepe, the easier it is to flip, but the larger the crepe, the more filling you can add later. My crepes are usually about 6-7 inches.
Sifting: You must sift the coconut flour. If you’re new to using coconut flour, just trust me on this one.
Batter: Whisk that batter, baby! Even after sifting the coconut flour, the batter will want to get lumpy. Lumpy batter is unacceptable because it will lead to lumpy crepes. So whisk that batter vigorously until all lumps are gone.
Tip: If your husband is nearby, tell him you need to borrow his strong muscles. He will be flattered and you will get out of the vigorous whisking. Mr. Native Texan loves these crepes and has become an expert at whisking away all the lumps.
- Heat a large griddle on medium-high heat. (Or use a crepe pan). I use a large cast iron griddle.
- Heat the coconut oil until melted.
- Add all ingredients to a large bowl: eggs, milk, coconut flour, arrowroot powder, melted coconut oil, and salt. Whisk well, then allow the batter to rest for about 10 minutes and whisk again.
- Spread a thin layer of melted coconut oil over the griddle. I like to use my silicone basting brush for this.
- Use a small ladle to spoon about ¼ cup batter onto the hot griddle. Important: QUICKLY use the back of the ladle to spread the batter in a circular motion, creating a large, super-thin circle. Fill in any holes with a drop or two of batter.
- Cook for 30-45 seconds, then flip gently and cook for about 30 seconds on the other side.
- Transfer cooked crepes to a plate or dish.
- Leftovers can be refrigerated, or frozen with parchment paper between each crepe.
Sifting: You must sift the coconut flour. If you're new to using coconut flour, just trust me on this one.
Batter: Whisk that batter, baby! Even after sifting the coconut flour, the batter will want to get lumpy. Lumpy batter is unacceptable because it will lead to lumpy crepes. So whisk that batter vigorously until all lumps are gone. Tip: If your husband is nearby, tell him you need to borrow his strong muscles. He will be flattered and you will get out of the vigorous whisking. My husband loves these crepes and has become an expert at whisking away all the lumps.
*Coconut water: Turn over a can of slightly chilled coconut milk and open from the bottom. The cream will be solidified at the bottom, and you can simply pour out the coconut water. My coconut milk separates naturally in the pantry, no chilling required.
Kathleen Henderson is the yankee behind the homestead. Follow along as we grow real food and three boys while renovating a 20-acre farm in northern Virginia. Do you love homegrown food, Paleo-ish recipes, and natural living? You’re in good company! Let’s grow together…