Servings: 6 Crepes
Grain-Free Crepes (Paleo)
Grain-free paleo-friendly crepes made with almond flour and tapioca flour are indistinguishable from traditional crepes! Serve them up with your favorite toppings for a winning breakfast!
Ingredients
Grain-Free Crepes:
- 1 cup super fine almond flour*
- 1/2 cup tapioca flour or arrowroot flour
- 4 eggs
- 1 cup unsweetened almond milk
- Pinch sea salt
Optional Add-Ins:
- ½ teaspoon pure vanilla extract
- 1 tablespoon maple syrup or honey
For Serving:
- Honey or pure maple syrup
- Fresh ripe berries
Instructions
- Place all ingredients for the crepes in a blender and blend until smooth.
- Heat a large skillet to medium and add a small amount of coconut oil - just enough to lightly coat the surface.
- Measure out 1/3 cup crepe batter and pour it into the center of the hot skillet. Rotate the skillet in small circles to allow the batter to spread out just a bit (don’t spread the batter as thinly as you would a regular wheat flour crepe).
- Cook until many air bubbles rise to the surface, about 1 to 2 minutes. Carefully flip with a spatula and cook an additional 20 to 30 seconds.
- Transfer to a plate and serve with honey and fresh berries (or toppings of choice).
- Repeat for remaining batter.
Notes
*You can also use hazelnut meal
Nutrition
Serving: 1Crepe (of 6), Calories: 198kcal, Carbohydrates: 13g, Protein: 8g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Cholesterol: 137mg, Sodium: 82mg, Fiber: 2g, Sugar: 1g